Tonight Jase asked for spaghetti....
Brennon asked for homemade meatballs....
I went ahead and made spaghetti sauce from scratch. AND IT WAS AMAZING.
I decided I would share the recipe, although I must admit, I am pinch of this and a pinch of that cook - so add more or less to you individual taste!
Ingredients:
2 - 28 oz cans of crushed tomatoes
1 - 10.5 oz can of diced petite tomatoes
1 small onion, diced finely
1 green pepper, diced finely (optional)
1 container of fresh mushrooms, sliced (optional)
4 cloves of garlic, finely diced OR use 2 T minced garlic
1 bunch of fresh basil diced OR 3 T of dried basil (more or less to taste)
1 TBSP Oregano
1 TBSP Thyme
1 TBSP black pepper to taste
2 TBSP Olive Oil
Directions:
- Heat olive oil in a large skillet over medium heat.
- Add Onions, Mushrooms and Green Peppers
- Saute for 10 minutes or so, stirring often and being careful not to burn it.
- Add the minced garlic - Heat for another minute or two, careful still not to burn it.
- Add all the tomatoes, seasonings and basil to the pot. I really enjoy the taste of fresh basil in my sauce.
- Stirring often bring to a low boil.
- Reduce heat to low and simmer. Simmer anywhere from 30 minutes to 3 hours. (The longer you have time to simmer the better the flavor is.) You do want to make sure all the veggies are soft!
This will make the equivalent of two jars of spaghetti sauce. Eat the first jar - Freeze the second jar.
This goes great with my meatball recipe!
Add meatballs, shredded parmesan and serve over your favorite pasta.
Enjoy!!
Here is the link to the meatball recipe!
