Saturday, June 19, 2010

Quick & Easy Chunky Spaghetti Sauce

No more Jars of Sauce for me!

2 tablespoons of olive oil into a saute pan. Once the oil is hot add:
1/2 chopped, sliced or diced medium onion. Cook over medium heat until the onion starts to brown.
Add in 3 minced cloves of garlic and cook for just another minute. Careful - garlic burns easily.
Now toss in 2 cans (14 oz. each) of diced tomatoes (I poured out half the liquid in the can, but you could add a can of tomato paste instead of doing that, if you'd like to extend the sauce)
Add 1 tablespoon of dried parsley
1/2 tablespoon of dried oregano
1/2 tablespoon of anise seed
Let sauce cook until the liquid is reduced enough to have the right consistency.
Add a handful of fresh grated Parmesan cheese
Pour over cooked spaghetti and enjoy. It's great the next day too.
This made enough sauce to make 2 individual size pizza and spaghetti the next day.

The measurements are approximate as I don't actually measure the herbs/spices. You can adjust to taste and smell. I do use exact measurements when baking, but my cooking is more by smell and taste than a science.

1 comment:

  1. I just happened upon your blog. Love this great recipe.