I can't take a lot of credit for this recipe, since Jason's mom gave it to us. She had never tried it, though, so we were essentially the "guinea pigs." =) We pretty much followed the recipe, only deviating a couple of times. There are some herbs used in this recipe (parsley, oregano and basil) that we did not put in individually. We had a mixture of herbs called ***"Herbs of Italy" that we used in the place of the total amount of herbs in the recipe. The recipe calls for a total of 5 Tbsp. plus 2 tsp. of the herbs, so we just put in 6 Tbsp. of the "Herbs of Italy." We also added 1/4 tsp. - 1/2 tsp. of red pepper flakes. We like the extra kick, but this is certainly optional.
This recipe will make enough sauce to cover 2 lbs. of spaghetti. We add a couple of pounds of our homemade sausage to the sauce as well. Yummy!!!
Ingredients:
6 medium onions, finely chopped
8 cloves garlic, minced
1/4 c. olive oil
4 cans (1 lb. each) tomatoes
4 cans (15 oz. each) tomato sauce
2 tbsp. agave nectar
1 1/2 to 2 tbsp. salt
3 tbsp. parsley flakes (or ***"Herbs of Italy")
1 tbsp. plus 1 tsp. oregano (or ***"Herbs of Italy")
1 tbsp. plus 1 tsp basil (or ***"Herbs of Italy")
1/4 tsp. to 1/2 tsp. red pepper flakes (optional)
In a large pot, cook onion and garlic in oil until tender. Stir in remaining ingredients and simmer for 1 to 1 1/2 hours.
Unless you are feeding a big crew of people or you want to have leftovers for 2 weeks, you will want to (after it is made) divide it in half and only serve one half of the sauce over 1 pound of pasta. You can freeze the other half for another time. I don't generally add the meat to the sauce until I'm ready to have this as a meal. In other words, I don't freeze the meat with the sauce, but I'm sure you could if you wanted to.
Once you've added the meat to your sauce, go ahead and combine it with the cooked pasta, and don't forget to saute some mushrooms in a little bit of olive oil to put on top of your plate of spaghetti. Enjoy!
No comments:
Post a Comment