Monday Menu: Mambo Italiano!

As summer is in full swing and my garden struggles along, I realized I had quite a few crushed tomatoes leftover from last year. Time to use a few up, and what better way than a nice spaghetti dinner.

And while my zucchini plants have yet to emerge, there are very nice, small, and flavorful ones at my local grocers.

1. Spaghetti w/Meat Sauce
2. Zucchini Italiano
3. Crusty Italian Bread
4. Sherbet or even better, Gelato

Spaghetti w/Meat Sauce

• 9 – 12 oz pasta of choice (I like angel hair for this recipe)
• 1 tbsp olive oil
• 1 green pepper
• 1 small onion
• 3 tsp. crushed garlic
• 1 lb lean ground beef
• 6 oz tomato paste
• 3 tomatoes, diced (or 14 oz can diced tomatoes)
• 15 oz can tomato sauce
• 3 tsp dried basil, crushed*
• 3 tsp dried oregano, crushed
• 1 tsp rosemary, crushed
• 1 carrot, finely grated or 1/2 tsp sugar (these reduce the acidity of the sauce and bring out the spices – trust me on this one)
• Salt & pepper to taste

2 saucepans and large skillet

In skillet, heat oil, sauté pepper, onion, garlic.  Add hamburger and cook thoroughly.  Add tomato paste and 1 tsp ea of crushed basil, oregano and rosemary, mix well.   In saucepan, add remaining ingredients and bring to a low boil, reduce heat, add meat mixture and let simmer for 30 minutes.

Cook pasta according to directions, drain well and serve with sauce and Parmesan cheese.

Zucchini Italiano

• 2 medium zucchini
• 1 tbsp olive oil
• 1 tsp crushed garlic
• salt & pepper to taste
• ½  tsp oregano, crushed
• ½  tsp basil, crushed
• 4 tbsp grated parmesan cheese

medium skillet

Clean and slice zucchini, heat oil in skillet, add zucchini, garlic and spices. Stir-fry over medium heat, add 1 tablespoon water and let steam until zucchini is tender.  Toss with parmesan and serve.

*CRUSHING Spices – when using dry spices, to get the best flavor, you should crush them, either by rubbing them in your hand or using a mortar and pestle before adding them to a recipe.