You thought this was going to be another post about booze.
Sorry to dissappoint.
My dad used to make the best spaghetti sauce. Sadly I never got the recipe before he passed away, so I will share this one with you instead. I do have his bbq sauce recipe for another day. He was a great cook. Mom was the baker. She still bakes, but now she burns a lot of stuff because she gets so wrapped up in her jigsaw puzzle that she forgets things in the oven. Jigsaw puzzles are her hobby. Jigsaw puzzles and washing her zip loc bags. Which drives me to the brink. She also washes all small plastic containers and calls them her tupperware. Heaven help you if you do not return the tupperware. She will remember that you have the cool whip container long after you have tossed it into recycling. You are better off buying a whole new thing of cool whip and replacing the tupperware rather than listen to her passive aggressively complain within earshot about how no one ever returns her containers.
You will be treated to lots of mom stories this summer when I spend the month with her in Wisconsin.
Bet you can’t wait.
You start with garlic and onion. You want to chop the ever lovin heck out of it in the food processor because we are not going for big chunks of onion in our sauce.
Here is a hint. Chop extra onion and garlic and then while the sauce is simmering, make the meatballs.
Home made sauce is truly worth it. Although it is admittedly cheaper to buy a can of Hunt’s sauce for $1. Nothing beats your own. Plus you are avoiding all the extra water retaining sodium, thus enabling you to save some room in your pants for dessert.
Your basic sauce contains onion, garlic, olive oil, tomatoes, parsley & basil. Salt & pepper to taste and throw in a tablespoon or two of this to cut the acid.
You could use white sugar too.
Remember when you use dry herbs to smoosh them up before you add them. This releases the flavor. In about a month I should have fresh herbs for my sauce.
Look at my basil grow!
And this is the parsley. Very ‘Mary, Mary, quite contrary’ isn’t it?
If you look closely at the first picture you will see how I almost made a rookie mistake and used tomato sauce instead of paste. And that just won’t work. I got as far as opening the can and thinking ‘What the h-e-doublehockeysticks is wrong with this paste?’
This is my favorite part of making sauce. I love adding the paste and watching it thicken up. It is somewhat akin to those little capsule things that you throw in a glass of water and they turn into different shapes.
This & vacuuming are two great joys of my life.
The secret to good sauce is tasting! Add a little more of this or that until it tastes right to you.
It freezes beautifully. Here is my last household tip of the day. Before you store your sauce, spray the inside of your container with a little nonstick spray and the sauce will not stain it red.
Unless your container is from the cool whip company.
Then you had better give it back to my mom.
Basic Spaghetti Sauce
2 (14.5 ounce) cans diced tomatoes