Johnie's Goulash & Homemade Pasta Sauce

 We haven't been here for a while.

Since the weather is getting cooler

we promise we will be here more.

We decided to take the summer off.

Not really, but it sounds good.

That's our story and we're sticking to it.

During the summer we do a lot of riding the Harley.

One thing that we did not get done was,

a poker run.

This last summer we made it to:

Pittsburgh, PA

Indian Lake

Lake Erie

and Findlay a few times.

More than a few times really.

We were there so much this last summer 

that we discussed moving there.

Johnie talked about being hungry for goulash.

 So this last weekend he set sail in the kitchen and threw it all together.

When he cooks he doesn't like to use recipes.

And he certainly doesn't like to use canned pasta sauce.

I'm going to try and put this recipe into print for you.

The ingredients will not be perfectly measured, 

so you will have to make your own judgement when making it.  

2 28 oz. cans diced tomatoes (one petite diced, one seasoned with basil)
To taste:
Italian seasoning
Crushed garlic cloves (2 frozen cubes)
Salt & Pepper
1 TBS sugar
1 med. onion chopped
1 cube basil (The frozen cubes are from Trader Joe's. They come in tiny looking ice cube trays.)
But you can use fresh if you like. One cube equals 1 tsp.
1/4 c. red wine vinegar
A splash of red wine
1 can tomato paste
1 lb. ground beef (browned)
1/2 c. Parmesan cheese
1 ladle pasta water

Johnie started out with a little oil in a skillet and cooked the onion on medium heat until it was translucent. He added the garlic, basil, and seasonings with the onion. Mixed them together and then added the tomatoes, tomato paste, sugar, red wine vinegar, and red wine. He left this all simmer for an hour and a half. He then used a potato masher to crush some of the tomato pieces. He browned his hamburger in a separate skillet. When the hamburger was cooked through, he drained the grease and added the hamburger to the simmering sauce. He also added 1/2 c. of Parmesan cheese along with the hamburger.

And for the pasta:
He used San Giorgio Trio Italiano

 Johnie seasons his water before cooking the pasta.

He shakes in: 

Italian seasoning,

garlic powder,

salt,

pepper,

onion powder.

He then boils the pasta al dente.

Before he drains the pasta he adds a ladle full of the pasta water to his sauce.

After he drained the pasta he added it to his pasta sauce.

And there you have it folks,

Johnie's Goulash

And it was some of the best goulash I have ever had.

We served it with garlic toast.

But a simple salad would also go nicely.