Author: @Moku_O_Keawe Serves: 8 Time: 1h 15′
Disclaimer: “my feline overlords expressed displeasure with my inattention by knocking my cell phone into the pool, rendering the photos of these recipes inaccessable” This photo has been taken from internet. Credits to the owner.
- 3 cans of 6oz tomato sauce (or 1 16 oz bottle or can of plain tomato sauce)
- 1 stalk celery
- 1 handful fresh parsley
- 1 handful fresh basil
- 1 lg carrot, peeled
- 1 lg onion, red
- 4 cloves of minced garlic, or 1 tbsp minced garlic (prepared in bottle)
- 2 tbsp extra virgin olive oil
- 1 lb ground beef, turkey, pork or chicken
1. Mince ALL vegetables
2. Using scissors, clip fresh herbs into tiny pieces
3. Add olive oil to a heated pot, heat oil
4. Saute all ingredients in oil until golden brown
5. Add ground beef, break up & cook completely
6. Add tomato sauce, stir
7. Bring to a boil, turn down heat to simmer for 1 hr.
8. Serve over desired pasta. Can also be used for lasagna, sauce for
Story of the recipe
My Aunty (who is half Mohawk, half Italian) gave me this recipe.
I was born, raised, & have lived in Hawaii my whole life. The recipes I’m submitting reflects a wide array of influences: American cuisine, in addition to the multi-cultural impact that immigrants to Hawaii from Polynesia, Asia & Europe.
My mother was born (in Hawaii) during the Great Depression & WWII, so the recipes from her were from a time of austerity: food shortages, martial law, threat of attack. Nothing was wasted or thrown away. Everyone had a garden (necessary for survival), plus a few chickens for meat & eggs, a wild pig (caught as a baby) being raised on scraps for meat, bacon. People also went to the beach & fished, & gathered seaweed, mollusks, etc. Heavy military presence, only meat commercially available was canned: spam, corned beef, tuna, vienna sausage, deviled ham.