- 1lb Ground Beef
- 1 29oz Can of Hunts Tomato Sauce
- 1 29oz Can of Hunts Diced Tomatoes
- 1 6oz Can of Hunts Tomato Paste
- 1 White Onion Diced
- 2T Minced Parsley
- 1/4C Brown Sugar
- 2T of Garlic Salt
- 2T of Onion Powder
- 2T of Dried Italian Herbs
- Brown ground beef with onions
- Add in cans of tomato sauce and diced tomatoes.
- Add in two cans of water.
- Bring to a simmer, turn down heat and simmer for 15 minutes.
- Add in garlic salt, onion powder, Parsley and dried Italian herbs.
- Continue to simmer for 15 minutes.
- Dilute Tomato paste with 6 ounces of hot water, whisk until smooth.
- Add paste to sauce.
- Simmer for 5 to 10 more minutes.
- Turn of heat and stir in brown sugar.
This recipe is from my Aunt Barb, who we all call Boo Boo Barb, short for Busia Barb. Boo Boo is not the most adventurous of cooks, but having four children and a husband and now four grandchildren she developed her own repertoire over the years and this is one of her signature dishes that is fast, affordable, and is something we all crave. She graciously shared her recipe with me when I moved away & couldn’t just stop by for dinner. This recipe now has become part of my culinary repertoire.
As a Chef one of the things younger people tell me the most, is that they were never taught to cook, and don’t have their own repertoire. Most tell me that they find cooking, overwhelming, expensive and defeating when recipes don’t turn out. I want to change this.
When I started to develop my Tipsy Cooking Classes, I knew that teaching basic recipes was a must.
I designed a series of classes surrounding my “Heirloom Recipes” (“go to” recipes passed down to me from family and friends) that I could teach to others so they could learn to love cooking and feel accomplished.
This past Saturday I invited three amazing women into my home to have the “Tipsy Cooking Class” experience.
I taught the ladies three recipes that are a part of my Sunday Supper Repetoire.
- Grandma Pat’s Meatballs
- Liquid Gold (aka Vodka Sauce)
- Boo Boo Barb’s Sauce
I thought these recipes were a good place to start.
For me, Sunday is the day we are supposed to rest, recharge and regroup for the week ahead. It’s also a good time to experiment in the kitchen. There is nothing more soothing to my soul than a Sunday meal simmering on the stove, while I clean, relax, do laundry and watch movies on Lifetime and Hallmark. This is what makes my heart happy and everyone else’s bellies full.
Saturday’s class couldn’t have gone better. The laughs were contagious, which told me everyone was having fun and the smiles on the ladies faces told me they loved the food. My only goals were to send them home with either a new appreciation for my old, heirloom recipes, a skill they didn’t know before, or a little bit more confidence in the kitchen and a whole lotta food. I think it is safe to say that everyone went home having learned a little something.
Tipsy in The Kitchen and my Lovely Students ~ Andrea from @traveleatswithandrea, Jo from @frm_joandcharlie & Christine from @thechicagogoodlife on Instagram
Food is truly a piece of our family history and my goal is to make it a part of family history for as many people as possible.
Until next time Tipsy Friends…..