This dish is great paired with ugali or rice.

Lemon! Lemon! Lemon! Has always been a perfect hack in my kitchen for delicious and tasty meals... It never disappoints 👌

My grandmother's recipe with a few changes

My friend taught me this. Yummy!

I bought one kilogram of ground meat. My kids asked for soboro, one of their favorites, but I wanted to try something else. This one tastes fresh and light, and very tasty. And it doesn't take a long time to make. If you like spicy food, add chili powder and chili flakes for more kick.

I was looking for an easy and quick meal, and to make it different from the usual meals, I thought of making this meal. It's quick to prepare, delicious, easy, and the ingredients are always available.

Kenyan Culture at its Peak!!

This recipe i tried for the first time by Chef Gautam Chaudhry in a contest. It was challenging for me because i did not get ready chaaps so made them too. It was a learning process for me while preparing it

Our first big "adult" purchase was our giant shiny 8-quart Calphalon stock pot, used almost exclusively for this sauce :)
This is a family recipe for arrabiata sauce passed down by the Polish women in my family for at least three generations now. (How a spicy Italian meat sauce became the star dish of a Polish cook, I have no idea.)
Great meat sauce starts with great meat. We've found the key is to buy from a specialized butcher. If you have an Italian butcher, even better. It's more expensive, but worth every penny. We get ours out at Springfield Butcher in Springfield, Virginia. Even higher end grocery stores, like Wegmans or Whole Foods, simply can't cut it when the flavor of the meat is this important.
The only other ingredient I am super picky about is the brand of crushed tomatoes we use. Cento (the bright yellow can) is the ONLY brand we have ever found that uses nothing but tomatoes. No citric acid, no salt, no nothing but tomatoes. We've made it before with other brands, and it is not the same.This is the recipe as it now stands. My mother made changes to it over the years, and we made ours. We like things SPICY so we use all hot Italian sausage, but you can dial back the spice by using half hot and half sweet.
This recipe makes a LOT of sauce - you'll need an 8-quart stock pot if making on the stovetop, or else a large crockpot. Leftovers can be easily frozen in small 1-quart Tupperwares for easy meals. We usually get least 6 meals out of this recipe.