I love to cook , and sometimes share recipes sometimes I will share the process or pics of the finished product. Hope you all enjoy!


Making a Base Spaghetti Sauce from nearly scratch!

I had previously posted this on another blog-but since I am transitioning, I thought I could copy it over here!

I love to cook and one of my favorite dishes to make is Spaghetti.  I came about experimenting with the sauce as a form of budgetary constraints. What was once a chore has now become one of my masterpieces and I so enjoy doing it. You can use an already made spaghetti sauce to start and then change it or you can do what I do and used canned diced and crushed tomatoes. Open the cans and set them aside for a moment or place them in the pot. I wait until after this next step so that I am only using one pot and therefore have less dishes to wash after to keep the amount of dishes down.

The Prep

Dice up a couple of cloves of garlic and an onion (if it’s small use the whole thing). In the sauce pan heat up some olive oil (extra virgin is fine too) or grape seed or whatever type of oil you use. Place the onions and garlic in and cook them up until the onions are translucent. At this point I would go ahead and pour in your tomato’s. Bring to a boil and then turn it down to a simmer. It is that simple.


WAIT were you forgetting something? How about the spices? Bay leaves are good as are Italian herbs mixes (usually basil, oregano and thyme-I like to add parsley as well)-salt (sea salt) and pepper if you want, chili or cayenne pepper to spice stuff up. The point is you can add nearly anything that floats your boat.


Now some advice-Before you begin, decide what type of sauce you want-Meaning do you want it chunky? smooth, with meat, without meat (if with then what type?) Do you like vegetables? What kind?

We like our sauce chunky, hence the canned diced tomatoes, we also will sometimes add more than what I have provided. A typical sauce will go something like this:

2 Cans diced Tomatoes

1 Can crushed tomatoes

1 Diced onion

2 or more Cloves of Garlic (we like a lot so we put a lot!)

Various seasonings : Italian seasoning, bay leaf, parsley, cayenne, star anise, fennel seed etc–Because the canned tomatoes already have salt and we add so many things I don’t ever use salt or pepper (just a preference)

Meat-usually sweet or spicy or both sausage, but we have been known to use ground beef and ground Turkey Make sure to cook the ground meat all the way through first. As for the sausage, brown it up and then add it into the sauce-you will want it to simmer for awhile (at least an hour) before diving in.

Whatever vegetables we have on hand in addition to the onion-the above photo shows zucchini, but sometimes we’ll have mushrooms, celery, olives the kitchen sink! ha! just wanted to see if you were paying attention. Then we let it simmer for awhile at least half an hour for all the flavors to meld.

Dinner Tonight

The point is make it your own and have fun with it. It doesn’t have to be difficult.




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