Meat Sauce

*Originally posted March 16, 2013

This weekend is St. Patrick’s Day weekend, and I did what any good Irish girl does: I made a spaghetti sauce. I’m thinking of creating a new sauce recipe, but this still remains one of my favorites.  In all seriousness, this is my first gluten free St. Patrick’s Day, and while traditional music and Jameson remain gluten free, I sure do miss Smithwick’s.

Believe it or not, despite living in the Boston area for almost my whole life, today was my first time at the Southie St. Patrick’s Day parade.  There was no rhyme or reason to what went by.  They would have a bag pipe band followed by Corvettes followed by pirates and then some random politicians.

My friends got back from Spain yesterday and packed some cured Spanish meats for the parade.  I took a bite into one and the herbs on it went straight to the back of my throat.  I started “crying” just as the St. Patrick float went by and I looked like I was crying for the patron saint. I had all sorts of drunk people asking me if I was from Ireland. I do not look any more or any less Irish than all of Southie so that was weird.

Since I went to the parade with my friends, I was able to avoid the frustration of not being able to have beer at a bar. My friend got me some cherry cider which was really good, and back at the house we had veggies and dip and tortilla chips.  Overall, I had an enjoyable gluten-free St. Patricks Day.  I’m hoping by next year there will be even more gluten free beers and foods available at bars.  Slainte!

1 pound ground beef (I always use grass-fed)
1/2 cup chopped onion
1/2 tsp red pepper flakes                                                                                                       1 garlic clove, minced
2 (15 ounce) cans tomato sauce
1 (28 ounce) can Italian-style diced tomatoes, well drained
1 1/2 teaspoons dried oregano, divided
1/2 teaspoon dried basil

In a skillet, cook the beef, onion, red pepper flakes and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomatoes, 1/2 teaspoon oregano and basil. Bring to a boil. Reduce heat; simmer, uncovered, for about 30 minutes.

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