Everyone comfort food is different. Classic comfort food is southern food: mashed potatoes, fried chicken, creamed corn. But it could also be soup, chili, beef stew, pot roast with vegetables.
Mine is pasta.
I love all pasta. Any shape. Any sauce. Creamy Alfredo, rich tomato basil, smooth vodka sauce, luscious cheese sauce. With meat or chicken or vegetables mixed in. There is just something about a big bowl of pasta smothered in sauce and cheese that makes me feel so warm and comfortable.
That's why I made some last night. A big pot of spaghetti with meat sauce. It's an easy one to make and it just tastes so wonderful. I think homemade Alfredo sauce is my favorite, but last night I needed something quick and easy. For this one I just popped open a jar of good tomato basil sauce because it was convenient but I do like to make my own tomato sauce.
The best part of pasta is the cheese on top. This time I was lucky enough to have some fresh Parmesan to grate on top. It really makes a big flavor difference to have good quality cheese. And I'm a fan of cheese so I went big.
tomato meat sauce
1 lb ground beef
1 tbsp olive oil
1 small onion, diced small
2 cloves garlic, minced
1/2 tbsp Italian seasoning
2 tsp oregano
1 tsp red pepper flakes
1 24 oz can crushed tomatoes
1 14 oz can diced or stewed tomatoes
5-7 basil leaves, rough chopped or torn
Salt and pepper
Heat the olive oil over medium high heat in a deep sauce pan. When it starts to ripple, add the onions and a pinch of salt and cook until soft. Add the garlic and cook for 30 seconds, stirring constantly. Add the ground beef and break up into small chunks. Cook until cooked through. Drain off any excess fat from the pan and return to the heat. Add the Italian seasoning, oregano, red pepper flakes, salt and pepper. Cook for a few minutes until the seasonings are fragrant. Lower the heat to medium low and add both cans of tomatoes. Use the back of a wooden spoon to break up the tomato chunks and stir the tomatoes into the meat and seasonings. Cook the sauce on low to medium low for 15-20 minutes to allow all flavors to combine, stirring occasionally. Taste the sauce and add 1-2 tsp of sugar if the sauce is acidic. Remove the sauce from the heat when seasoning is just right and stir in basil leaves.
Serve the sauce hot over your favorite shape of pasta with the lots of Parmesan cheese to top.
The other best part of pasta is the sides. Crispy salads with oil and vinegar dressings and croutons. Steamed broccoli with salty garlic butter and Parmesan cheese. And of course garlic bread. Garlic bread has been my favorite food item since I was a little girl. I would take huge portions and bread and small portions of everything else. This is my favorite garlic bread recipe by far. It starts with the star ingredient: bread. I love a good sourdough loaf. The chewy inside and light sour flavor really make a good boat and complement for the garlic and butter. You can use a French bread or a ciabatta if you want but look for a long sourdough loaf to try at least once. San Luis Sourdough is my favorite...hard to find and sometimes expensive but such a good splurge. It comes from my hometown, so, yes I'm biased.
garlic bread
sourdough bread loaf
Butter
Garlic salt
Grated Parmesan cheese (not the best stuff but not the powdered stuff in a can)
This is more a method than a recipe. First preheat the broiler on high. Cut the bread loaf down the middle long ways so you separate the top and bottom. Liberally spread butter on the cut sides. Sprinkle a good amount of garlic salt on each half as well...enough to taste it, obviously but you can do more or less depending on what you like. Then sprinkle a decent amount of cheese. Again enough to cover a taste but you can put as much or little as you want.
Now throw it on a baking pan and into the broiler a few inches away from the heat source. Keep your eye on it because it goes fast. You want to top to be light brown and the cheese all melted but no burnt edges. The bread should be softer as well. Then slice it up and serve it hot.
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