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: [email protected] [mailto:[email protected]] On Behalf Of Sugar Sent: Wednesday, February 15, 2012 9:14 AM To: [email protected] 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" <[email protected]> To: "cooking in the dark" <[email protected]> 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 > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
