Tummies- Weekly Recipe
Spaghetti Sauce
One of the things I always always always make from scratch is Spaghetti Sauce! The stuff out of a jar or can does nothing for my taste buds anymore. I can whip up a spaghetti sauce in 20 minutes- however the longer it cooks the better. With Epicure Marinara Blend (little business plug here- I only sell it mainly for our own use and a once every quarter pantry club…I am not a pushy “host a party” sales lady)
having the Epicure Marinara has made my sauce making easier since all the spices I used to add individually, are now conveniently blended in one perfect jar! On that note, let’s get to the main thing here, the recipe!
Jenna's Spaghetti Sauce
Equal parts diced onion, carrot, celery
3-4 cloves of garlic- minced
One can tomato paste
One can diced tomatoes
One can crushed tomatoes
Epicure Marinara Spice blend
(Diced peppers and sliced mushrooms may be added too if you desire)
In a medium to large pot sauté onions, carrots, celery and garlic in a tablespoon of olive oil on medium-high heat until onions become translucent. Add in the spice blend and continue to cook for 30 seconds- 1 minute. Next, add in tomato paste and stir until everything is well coated. Reduce heat to medium-low and add cans of tomatoes. Let simmer with a lid on for 15 minutes or until carrots are soft. Simmer longer if you have the time- the longer you let it cook the more flavourful your sauce will be. Stir periodically. Serve as is if you like a chunky sauce, or blend with a stick blender until smooth. If you do choose to blend then I prefer to sauté mushrooms separate and add browned hamburger or meatballs and mushrooms in after the sauce has been blended. Top off your pasta of choice, use the sauce for meat ball subs or as a pizza sauce. I hope you enjoy it as much as our family does!
Bon Appetite!
