I start with ground pork and then heavily season it from the spice rack.
Cost per person $2.10 This can be made for less. Skip the seasoning. Use Teflon cut pasta instead of brass cut. Use Hunts sauce instead of Aldi, which I did here. Normally I start with a can of crushed tomatoes and seasoning and simmer for at least 45 minutes.
Just wanted to say thank you…
With the upcoming fiasco that is SNAP, I predict more people will appreciate your posts. Thank you for your simple recipes and thank you for doing the math.
I don’t know that some of them are simple. I hardly expect a single parent to have the hours it takes to make sourdough bread. But no kneed bread is definitely doable and dirt cheap.
I do see that people in other places I post are paying more attention to the costs. Though some people feel that I’m being completely unreasonable and classist by pointing out how cheap food can be if you have time or grow your own food.
I think they expect a Facebook post to solve every problem instead of taking what they can and moving past the parts that don’t apply to them and their needs. It’s like being angry someone posted a recipe with milk and yelling at them because you’re lactose intolerant.
People express trauma in weird ways.
I hardly expect a single parent to have the hours it takes to make sourdough bread.
Oh, they do. They call it time management. I’m embarrassed to say but I bought mine.
taking what they can and moving past the parts that don’t apply to them and their needs.
LOL! Perhaps that’s something you should amend on this post: https://lemmy.world/post/32937669
Maybe I should.
👍
“What seasonings?,” he asked interestedly.
Personally I’m not a fan of Hunts (or many others) because it’s absolutely swimming in salt. OTOH, it doesn’t add nearly the amount of sucrose or corn syrup as many others do, so there’s that.
This was a mix of dry rosemary I ground in my spice grinder, basil, oregano, red pepper flakes, paprika, salt, granulated garlic. Sometimes I’ll add some group stat anise or fennel seeds. It all goes on the meat and once the meat is done it goes into the sauce which has already been heated. Then it just simmers until the pasta is done.
Thanks. Wow yeah, I find fennel seeds delicious in almost all hot meals.
Ever try sauteing the spices and building from there? It’s a common practice with curries, but for some reason I never thought to try it with Italian, etc meals. Also, I guess it does work better with whole spices.
Definitely a whole spice thing. Powdered spices would burn instead of toast.
