[CnD] Easiest-ever spaghetti sauce-Helen

Abby Vincent aevincent at ca.rr.com
Thu Feb 16 00:24:08 GMT 2012


My mother had an even easier one.  Start with a can or two of Campbell's
tomato soup.  It's just the right consistency and the big flavor is
tomatoes.  Then stir in what you want and heat on the stove, stirring
occasionally, until it's hot.  You almost certainly will want to add garlic,
either powder, crushed, or minced.  Other ingredients are chunks of fresh or
sun-dried tomatoes, cooked ground beef or Italian sausage, oregano, basil,
pepper, parsley, red pepper flakes, sautéed onion and/or green peppers.  

My mother just added garlic, ground beef, and a little salt.  If it's not
for kids, you'll probably want to add some of the other ingredients.

The ultimate tomato sauce starts with baked fresh tomatoes.  It isn't really
difficult, but since it takes at least an hour, we really can't count it as
easy.
Abby
-----Original Message-----
From: cookinginthedark-bounces at acbradio.org
[mailto:cookinginthedark-bounces at acbradio.org] On Behalf Of Sugar
Sent: Wednesday, February 15, 2012 9:14 AM
To: cookinginthedark at acbradio.org
Subject: [CnD] Easiest-ever spaghetti sauce-Helen

Easiest-ever spaghetti sauce

Published by Chatelaine on 3/1/2005

A big pot of pasta sauce on the stove is a mid-winter's dream! We've
streamlined the recipe using Italian sausages for instant flavour -- much
easier than measuring lots of herbs to spice up ground beef and faster than
simmering sauce for hours.

Cooking time 40 minutes Preparation time 8 minutes Makes 12 cups (3 L)

Ingredients

. 8 to 10 Italian sausages, hot or mild
. 250 g bag frozen chopped onions or 4 large onions, coarsely chopped . 2
tbsp (30 mL) bottled chopped garlic or 10 garlic cloves, minced . 2 (28
oz/796 mL) cans diced tomatoes . 2 (5-1/2 oz/156 mL) cans tomato paste,
about 1-1/3 cups (325 mL) . 2 bay leaves . 2 tbsp (30 mL) dried oregano
leaves . 1 tbsp (15 mL) dried basil leaves . 1 tsp (5 mL) each dried thyme
and sage leaves . 1/2 tsp (2 mL) salt . 2 to 3 tsp (10 to 15 mL) hot red
chili flakes or Tabasco sauce (optional)

Directions

1. Cut sausages in half. Squeeze meat from casings into a large saucepan.
Discard casings. Set pan over medium heat (it doesn't need oil). Add onions
and garlic. Using a fork, stir meat frequently to keep it crumbly. Cook
until meat is no longer pink, 8 to 12 minutes. Stir in tomatoes, tomato
paste, bay leaves, oregano, basil, thyme, sage and salt. Add chili flakes,
if you like.
2. Bring to a boil over high heat, stirring occasionally. Then reduce heat
to low. Cover and simmer, stirring often, to develop flavour, 30 to 40
minutes.
Discard bay leaves. Great over spaghetti or your favourite noodles. Sauce
will keep well, covered and refrigerated, up to 3 days or freeze up to 2
months.
To serve later, defrost and reheat in the microwave. Or place in a saucepan
with a little water to prevent burning. Stir often over medium-low heat
until hot.

Later.
Helen


'Four things you can't recover:
The STONE after the throw.
The WORD after it's said.
The OCCASION after it's missed.The TIME after it's gone.'
~Be Blessed, Sugar



----- Original Message -----
From: "williams4895" <williams4895 at bellsouth.net>
To: "cooking in the dark" <cookinginthedark at acbradio.org>
Sent: Wednesday, February 15, 2012 7:46 AM
Subject: [CnD] Recipe Request


> Hi,
> I need a recipe for easy spaghetti sauce if anyone has one.
> Nancy
> _______________________________________________
> Cookinginthedark mailing list
> Cookinginthedark at acbradio.org
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