Sunday, November 7, 2010

Traditional Spaghetti Sauce

We have been eating a lot of restaurant marinara/spaghetti sauces lately and apparently those other sauces were not making the cut. Nick finally spoke up by asking me to make my spaghetti sauce because he had been craving the real thing and so here we are. Now the thing about my spaghetti sauce is it always varies depending on what I have on hand but it does always follow the same framework with sauteed onions, parsley, and garlic, diced tomatoes (whether they are fresh or from the can), Italian sausage, seasonings, some sauteed vegetables and 1 jar of pre-made sauce. We never just use the pre-made sauce because I always have to add my touch to it.

1/3 cup olive oil
1 red onion, chopped
1 yellow onion, chopped
4-5 cloves of garlic, minced
1 bundle of Parsley (leaves only), finely chopped
1/3 cup basil leaves, finely chopped
2 cups mushrooms, chopped (optional)
2 zuchini, sliced (optional)
2 roma tomatoes, chopped
2-3 Spicy or Mild Italian sausage, with casings removed
1 32oz jar of your most favorite tomato basil Sauce
1 packet of pasta, cooked

1. Heat up the oil in a large saute pan to medium heat. Add the onions, garlic, parsley, basil and optional mushrooms, saute for a good 10 minutes until onions are tender. Stirring often.
2. Add the tomatoes and optional zuchini and saute everything together until tomatoes become mushy, about 10 minutes. Stirring often.
3. Add the sausage meat to the saute pan and begin to saute the meat, making sure to use the spatula to cut up the pieces of meat, combining meat with vegetable mixture. Cook until meat is fully cooked, about 10 minutes.

4. Add jar of sauce to saute pan, mix in well so that all ingredients are evenly distributed.

5. Make sure sauce is completely heated throughout, about 10 minutes. If you are making this in advance, feel free to simmer sauce for a couple of hours in order to let flavors fully immerse. Complete meal by pairing sauce with your favorite type of pasta. Enjoy!

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