Recently, I’ve been trying to experiment with seasonings for two reasons: firstly, I have read that those who are true cooks work with the right seasonings, and secondly, to impart that “je ne sais quoi” to a traditional dish. I decided to experiment with pasta sauce, because you can pretty much throw in the entire kitchen sink and have a concoction you can call “sauce”. So, I took this notion to the extreme by simply emptying my entire spice rack into this sauce: the result was quite unexpectedly a good one, according to two discerning critics: my husband and I. Upon tasting this dish, my husband commented: “Don’t you wish people of the world could get along just like the ingredients of this sauce?” If you care to try this recipe, I wish you well, and hope you enjoyed it as much as we did!
2 onions, thinly sliced
2 lb extra lean ground beef
1/2 clove garlic, sliced
2 cans diced tomatoes
2 Tbsp Jamaican jerk seasoning
2 Tbsp advieh (see Gheymeh recipe)
2 Tbsp whole pimentos (Jamaican all-spice)
1 Tbsp cayenne pepper
3 bay leaves
3 Tbsp olive oil
1 cup mushrooms, sliced
1/2 cup kalamata olives, sliced
1/4 white wine
Saute onions and garlic in olive oil. Add meat and brown. Add tomatoes and spices. Brown for another two minutes. Add to slow cooker or stock pot. Saute mushrooms in wine. Add olives. Add to remaining ingredients. Cook on high heat in slow cooker for 4 hours or for 1 hour on medium heat on stove top.
Enjoy! Bon Apetit! Buen Provecho! Noosheh Jahn! Guten Appetit!