Oregano is an important culinary herb, used for the flavor of it leaves, which can often be more flavourful when dried than fresh. It has an aromatic, warm and slightly bitter taste, which can vary in intensity. Good quality oregano may be strong enough to almost numb the tongue, but the culivars adapted to colder climates often have a lesser flavor. Factors such as climate, seasons and soil composition may affect the aromatic oils present, and this effect may be greater than the differences between the various species of plants.
Oregano's most prominent modern use is as the staple herb of Italian Americn cuisine. Its popularity in the US began when soldiers returning from World War II brought back with them a taste for the pizza herb, which had probably been eaten in southern Italy for centuries. There, it is most frequently used with roasted, fried or grilled vegetables, meat and fish. Unlike most Italian herbs, oregano combines well with spicy foods, which are popular in southern Italy. It is less commonly used in the north of the country, as marjoram generally is preferred.
Copyright 2011 Christine's Pantry. All rights reserved.
2 pounds ground beef
1 onion, chopped
4 lasagna noodles, broken into pieces
salt and pepper, to taste
1 teaspoon dried oregano
1 teaspoon basil
2 bay leaves
1 tablespoon garlic, minced
1 teaspoon Worcestershire sauce
3 (8 oz) cans tomato sauce
1 (14.5 oz) can diced tomatoes
parmesan cheese, garnish
extra virgin olive oil, just enough to cover bottom of pot
In large pot, heat oil over medium high heat. Add ground beef, onion, garlic, Worcestershire sauce salt and pepper. Cook until no longer pink, drain excess grease and reduce heat. Then add diced tomatoes, tomato sauce, basil, oregano and bay leaves. Stir well. Cook noodles according to package directions. Once noodles have cooked, drain well. Add noodles to meat mixture. Stir well. Discard bay leaves. Garnish with parmesan cheese. Enjoy!