*Originally posted January 5, 2013
I headed up to my parent’s house last night to pickup my dog after work, and my dad asked me what I wanted from the 99. I am not a big fan of chain restaurants, and there are not many where I live anyhow, but I gave the menu a look and I was surprised to see they have a whole gluten free menu, including one for kids. I ordered a burger on a gluten-free roll, and it was excellent. I haven’t had a burger in forever because I haven’t found a gluten-free roll I like yet, but now I have. If only the bar where my running group meets would get on the gluten free train, I would be all set.
I am in week 4 of my marathon training, and tomorrow morning I have to run 11 miles. One of my favorite aspects of running is the amount of pasta you can eat. I have been buying Trader Joe’s brown rice pasta lately because it is affordable and quite good. This is my brother’s recipe. Make sure you buy a big bunch of basil and add it in. I tried making it with dried basil once and it did not taste as good.
Bill’s Spaghetti Sauce
- 1 stick of butter
- 4-5 tbsp olive oil
- 2-3 onions, chopped
- 1 head of garlic, minced or chopped
- 8 oz mushrooms
- large bunch fresh basil, torn
- a few springs of fresh oregano
- salt and pepper
- 1/2 tsp nutmeg (not necessary if using fresh tomatoes)
- 2-16oz cans ground peeled tomatoes, or 6 lbs of fresh tomatoes peeled and deseeded
- 1 small can of tomato paste
On medium/high heat, cook onions until they begin to sweat. Add mushrooms and cook until almost done. Add garlic and cook 1-2 minutes. Add tomato paste, then tomatoes, herbs and spices. Stir well and bring to a gentle boil. Simmer on low at least 45 min- 1 hour. The more the merrier.