Over the past few days, I’ve read many Thanksgiving menus in my Google reader, as you have, too, I’m sure. If you’re in need of a few ideas, I hope you find a few here, or if you’re feeling inundated with Thanksgiving menus, scroll to the bottom of this post for a delicious ragu recipe.
Thanksgiving dinner will be at our house this year, and there will be 8 of us gathered around the table, my parents, my sister, brother-in-law, nephew, and of course, Brett, Andrew, and I. In my family, we cook to excess, which is something I imagine everyone does for Thanksgiving. While Christmas dinner always includes a pasta dish of some kind, we have a traditional New Orleans Thanksgiving meal. Some of these are recipes I’ve posted in the past, so I’ve linked them; others will be posted next week.
Now, time for a recipe! I usually make meat sauce when I have extra marinara in the freezer, and we’ve eaten all of the meatballs. After I brown a pound or two of ground beef, I just add my marinara, and voila, meat sauce. But, there are times when I’m in the mood for a rich-flavored ragu, and today was that day. This is not a quick sauce nor is it hours long; it’s great to make when you’re puttering around in the kitchen, as I was this morning. I got the sauce going, then I made pie crust, baked some sweet potatoes, made and baked a batch of meatballs, loaded and unloaded the dishwasher twice, played an online I Spy game with Andrew, and enjoyed 3-4 cups of strong coffee!
Option for creamy sauce – after sauce has thickened to your preference, add 8 oz cream cheese, stirring until melted and your sauce is creamy.