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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M Christine
[email protected]This recipe is a fail. I followed the directions exactly and the sauce was inedible. It was way too salty.
Owam Mnukwa
[email protected]I'm not sure what went wrong, but my sauce turned out really watery. I think I might have added too much liquid.
Bhis Bee
[email protected]This recipe was a disaster! The sauce never thickened, even after simmering for over an hour.
Melissa Simon
[email protected]I found this sauce to be a bit bland. I had to add some extra garlic and oregano to give it more flavor.
Tanveer Rock
[email protected]This sauce is a bit too spicy for my taste, but I still enjoyed it. Next time I'll use less red pepper flakes.
Kaitlyn Walker
[email protected]I can't wait to try this recipe. It looks so good!
Carlos Caporal
[email protected]Yum!
Paul Almond
[email protected]This sauce is so easy to make and it tastes delicious. I love that it's made with fresh ingredients.
Rejoice Mashayahanya
[email protected]I followed the recipe exactly and the sauce turned out perfectly. I will definitely be making this again.
Nakabugo Halimah
[email protected]This sauce is amazing! I made it for my family last night and they all loved it. Even my picky kids ate it without complaint.
Jessica Wolford
[email protected]I've tried many pasta sauce recipes, but this one is by far the best. It's so flavorful and versatile - I've used it with spaghetti, penne, and even zucchini noodles.
Tyler Owens
[email protected]This pasta sauce is a game-changer! It's so easy to make and tastes like it simmered for hours. I especially love the addition of fresh basil at the end - it really brightens up the flavor.