To break in my newly lit patio, I made a delicious spaghetti sauce and served it over some zoodles (zucchinis cut into noodles)! It made for a perfect, fall evening. This sauce is so tasty and so easy to make.
Jarred spaghetti sauce??? Bahahaha how silly.
1 large yellow onion, diced
4 cloves of garlic, minced
2 chili peppers (or red chili flakes for heat!)
2 Tbsp Italian Seasoning
A few sprigs of fresh rosemary (or 1 Tbsp minced)
1 Tbsp parsley
1/2 Tbsp oregano
1 bay leaf
Salt and pepper
A handful of fresh basil, chopped
28 oz can of diced tomatoes
15 oz can of tomato sauce
15 oz can of diced tomatoes
8 oz can of tomato paste
1/2 red (or green) bell pepper, diced
Bella mushrooms, chopped once in half
1. Sautee the onions and garlic (and chili peppers) in a very large frying pan or sauce pot. (I have a bomb sauce pan that I use for everything.) Add in the *dry* spices and mix all together over medium heat. I am pretty "willy-nilly" with my spices. DON'T BE AFRAID OF THEM! Add in the spices then taste your sauce after a while. Add more if you think it's necessary.
A cook should always always taste their food as they are cooking! And NEVER be afraid of adding spices. Spices make a dish.
(And now we return to your regularly scheduled blog entry)
2. Add in the cans of tomatoes and bell peppers. Keep stirring until the onions are well mixed into the sauce. Drop in a bay leaf.
3. Add in the basil and mushrooms. Then, put the lid on the pan/pot and let the sauce come to a simmer.
4. At this point you can let the sauce cook for a while over medium low heat to let all the flavors mingle. I added in my diced chicken to let that soak up some of the yummy tomato sauce flavor. I'd say I let my sauce simmer for 30 minutes, stirring every now and then and making sure it didn't come to a crazy out-of-control boil!
5. I served the sauce over zoodles! but regular wheat noodles would be just as good.
Ready to dig in! :)