Monday, January 21, 2013

Homemade Spaghetti Sauce

I should probably say this is semi-homemade. I sort of cheat in one of the steps. I love spaghetti. It's one of those foods I will eat until my stomach hurts it's so full. I started making my own sauce about two years ago when I started my first garden. I can't go back to the store bought kind. It's just not the same. Here's my process.

I usually start with some veggies. Whatever I have in the fridge is pretty much fair game. Today we have diced onions, green pepper, and mushrooms.

I let that saute in some olive oil until tender, about 5 minutes, and then I threw in 4 cloves of garlic chopped as fine as my kitchen aid knife is capable. Let it saute another minute, at least until it starts to smell wonderful.

Here's where that semi part comes in. When I grew tomatoes I canned them and used them in this step. Well, this past year we moved during the garden season and I didn't plant anything. So, I used some store bought tomatoes. Usually, I just use one 28oz can of diced tomatoes. My husband came home with this smaller 14.5oz can of diced tomatoes with basil, garlic, and oregano so I threw that one in there as well.

I transferred my cooked veggies to a larger soup pot.

Then dumped both cans of tomatoes on top. I drained both cans prior to combining.

Add some tomato paste.

Mix it up. I let it simmer a good while. Minimum of 30 minutes.

While the sauce simmers, I start on the meat. I vary what I use, sometimes ground beef or turkey. Sometimes sausage. This time I used some hot Italian turkey sausage. I cut the casing off.

And use my spatula to separate it out.

Now, we plate. Noodles first.