HOMESTYLE PASTA SAUCE
My parents got divorced when I was 12, and so began the tradition of "Spaghetti Night", which was every Monday when my father did not get home until 6:00 p.m. I was put in charge of making dinner - always spaghetti. I started off with frying up meat and onions, and adding a bottle of commercial spaghetti sauce. Over the years, it's evolved, quite a lot, to include a more generous quantity of vegetables, and to allow for the fact that I started to can my own tomatoes. It still appears on the table almost once a week though... This is not a thick, rich sauce. It's more chunky and a little soupy from the home-canned tomatoes. I tend to serve it with a stubby style of pasta, so I can eat it with a spoon.
Provided by Jenny Sanders
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Set a large pot of salted water on to boil, and prepare the desired amount of pasta.
- Meanwhile, peel and chop the onion and garlic.
- Peel and grate the carrot; grate the zucchini.
- Prepare the mushrooms and pepper if using.
- Put the meat in a very large skillet, with the oil if the meat is very lean, and fry, breaking it up into small bits, until browned.
- When it is half done, add the onion, and continue cooking until there is not any red left in the meat and the onion is translucent.
- Stir the garlic into the meat for a minute, then add the grated carrot and zucchini, and the pepper and mushrooms if using. Mix well.
- Continue cooking, stirring frequently for a few minutes until the vegetables are soft. Season with the salt, basil and oregano.
- Mix in the crushed tomatoes and the tomato paste.
- Reduce the heat and simmer until well amalgamated.
- Mix in the Tabasco sauce, and serve over hot pasta.
Nutrition Facts : Calories 352.6, Fat 17.7, SaturatedFat 6.8, Cholesterol 77.1, Sodium 1016.9, Carbohydrate 25.8, Fiber 5.9, Sugar 14.1, Protein 25
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Gemma Sandstrom
[email protected]This recipe is a fail. The sauce was bland and flavorless. I won't be making it again.
Judy
[email protected]I'm not sure what I did wrong, but my sauce turned out really bitter. I think I might have used too much garlic.
Albert Mutsimahang
[email protected]The sauce was too watery for my taste. I think I'll try simmering it for longer next time.
AHMED SHAKEL
[email protected]I found this sauce to be a bit bland. I think I'll add some more herbs and spices next time.
MR SMJ
[email protected]This sauce is a little too spicy for my taste, but I still enjoyed it. I think I'll try making it again with less red pepper flakes.
Angel Naluwooza
[email protected]I'm not a big fan of tomatoes, but I really enjoyed this sauce. It's not too acidic and it has a great flavor.
riyad gazi
[email protected]This sauce is so versatile. I've used it on pasta, chicken, and even fish. It's always a hit.
Mulla 13
[email protected]I love that this recipe uses fresh ingredients. It really makes a difference in the flavor of the sauce.
Colleen Hedke
[email protected]I followed the recipe exactly and the sauce turned out great! I served it over spaghetti and it was a delicious meal.
MD Babulkhan
[email protected]This is the best pasta sauce I've ever had! It's so easy to make and it tastes amazing. I've already made it twice this week.
Thereso Terrence
[email protected]I made this sauce last night and it was a hit with my family! The sauce is so flavorful and delicious. I will definitely be making it again.
Tirsana Taramu
[email protected]This pasta sauce is a keeper! It's so easy to make and it tastes just like my grandmother used to make it. I love that it's made with fresh ingredients and that it doesn't have any added sugar.