I learned how to make spaghetti sauce from my mommy when I was very young. At the time, I was so naive that I thought the onion she put in the sauce was an egg! Like any good spaghetti sauce recipe, this one also evolved over time.
Ingredients:
1 can crushed tomatoes (I like San Marzano)
1 can diced tomatoes (San Marzano)
1 can tomato paste
1 quart of tomato juice
1 small onion (peeled but left whole)
2 bay leaves
5-6 fresh basil leaves (chopped)
oregano (fresh is good, but if you have dried that’s fine – I put it in to taste, so no measurement here)
¼ cup sugar
olive oil ( about a tablespoon or 2)
salt/pepper
Place all the ingredients into a crock pot and allow to simmer on low for 6-8 hours. I like to put mine on the lowest setting and let it cook while I’m at work. If you don’t have a crock pot, you can do this on the stovetop, but just simmer for about an hour, stirring frequently.
1 can diced tomatoes (San Marzano)
1 can tomato paste
1 quart of tomato juice
1 small onion (peeled but left whole)
2 bay leaves
5-6 fresh basil leaves (chopped)
oregano (fresh is good, but if you have dried that’s fine – I put it in to taste, so no measurement here)
¼ cup sugar
olive oil ( about a tablespoon or 2)
salt/pepper
Place all the ingredients into a crock pot and allow to simmer on low for 6-8 hours. I like to put mine on the lowest setting and let it cook while I’m at work. If you don’t have a crock pot, you can do this on the stovetop, but just simmer for about an hour, stirring frequently.
My meatballs are also a basic, family recipe.
Ingredients:
1 pound of lean ground beef
1 egg
1/2 cup of Italian Seasoned bread crumbs
1 pound of lean ground beef
1 egg
1/2 cup of Italian Seasoned bread crumbs
2 tablespoons of chopped parsley
salt/pepper
Mix all ingredients by hand in a large bowl. Form into 1.5" balls. I usually just drop these in the sauce and let them cook - flavoring the sauce and being flavored by the sauce!
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