WSVN — The director of the National Hurricane Center is in the kitchen … cooking up a storm. Pasta and sauce is on the menu, as we grab a Bite with Belkys.
The Chef: Dr. Richard Knabb, Director of the National Hurricane Center
The Dish: Mom’s Spaghetti Sauce
***When a hurricane is on the way- Dr. Knabb says to make this sauce and freeze it. Then, if the power goes out after the storm, it will eventually thaw and you can heat the sauce and pasta up on your grill for a delicious hot meal!!
1 lb. Lean Ground Beef
2 yellow onions (chopped)
2 green peppers (chopped)
2 Tbs. olive oil
1 Tbs. minced garlic
1 5 oz. jar green olives (chopped, with liquid)
1 28 oz. can petite diced tomatoes (with liquid)
1 28 oz can diced tomatoes (with liquid)
1 28 oz can crushed tomatoes (with liquid)
2 cans sliced mushrooms (with liquid)
2 Tsp. salt
2 Tsp. pepper
2 Tsp. sugar
1/2 Tsp. Tabasco sauce
1/2 Tsp. Worcestershire sauce
1/2 Tsp. Thyme
1 Tsp. Basil
1 Tsp. Oregano
1 Tsp. Rosemary
3 Bay Leaves
Method of Preparation:
– Start by putting lean ground beef in a hot pan and let it brown.
While that’s cooking… add olive oil to a hot pot.. then add chopped garlic. Sauté about a minute then add chopped onions and green peppers and chopped green olives with all the liquid. Stir and let the vegetables soften.
– When the beef is brown, pour it and the pan liquids in with the vegetables. Stir and add crushed, petite and chunky diced tomatoes. The three kinds of tomatoes give the sauce great texture!
– Next, add canned mushrooms, dried basil, oregano, rosemary, salt, pepper, sugar, thyme and bay leaves. Stir well and simmer. Give it a taste and adjust the spices to your personal preference.
– While the sauce is simmering- cook up the spaghetti according to the directions on the package. You can use regular or whole wheat pasta. the sauce has simmered for 20 minutes or so, it’s ready to plate!
Plate with Spaghetti and a generous serving of sauce. Top with grated parmesan if you like.
Serving Suggestion: Milk
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