Thursday, August 26, 2010

My Spaghetti/Pasta Sauce

**I like the sauce to be chunky so if you dont cut or puree the veggies more. Also the spice amounts may not be exact. I go heavy on them and usually add more! If your anti spice use 1/2 the suggested amount.

1 med yellow squash
1 med zucchini
1 large onion
6 cloves of garlic minced
3 tablespoons of Olive oil
7 large tomatoes
2 Tlbs parsley
1 Tlbs basil
1/2 tlbs oregano
1/2 tlbs marjoram, crushed
small handful of sugar (maybe a 1/4 cup)
Salt to taste (I put in a lot maybe a tablespoon)
1 tsp black pepper
Optional: Crushed red pepper flakes are good but a little spicy.
Noodles of your choosing.

Cut one yellow squash and zucchini in slices and one large onion. Put in pan with about 3 tablespoons of Olive oil. Cook until tender stirring occasionally.

Stir in minced garlic, 4 pureed tomatoes, 3 chopped tomatoes, spices, sugar, salt, pepper. Bring it to boiling, cover and reduce heat for 30 minutes. Then uncover and cook till desired constancy.

During this you cook your pasta. Serve sauce over pasta. I try to save some for my Eggplant Parmesan.

1 comment:

McRae Family said...

Dad didn't think he'd like squash in his sauce but he loved this. This is good recipe to make ahead in a huge quantity, then freeze in quart jars or ziplocks.