I make this recipe quite often. I almost always make it before I head out on a trip if I am leaving Dave behind. It makes a ton, and sometimes I even double it. We divide it up into 2 cup portions, freeze it, and then I use it to make lasagna, spaghetti, manicotti, baked ziti, you get the idea... It is also great for homemade pizza. I freeze a small container of it separate and you can add a little squirt of tomato paste to thicken it up, and it's great. I love it because it is cheap and easy and you can always have it on hand in the freezer if you run out of groceries. Dave uses it to make his Pepperoni Pizza Pasta, with mozzerella and pepperonis broiled and melted on top... Mmmm. Sometimes I leave the sausage out of it, because we aren't crazy about meat, and it makes it a little more kid friendly (less spicy). I also love it because it really has a lot of veggies in it. I bought the ingredients last week so that I could make it the night before I went in for my surgery, but it just didn't work out. So a big pot of it is simmering on the stove right now.
Chop and saute in olive oil:
1-2 bell peppers
4 stalks celery
6 cloves garlic
2 large sweet onions
Meanwhile, remove from casings, crumble and brown in olive oil coated skillet, 4 sweet Italian sausauge links (I usually use turkey because they are lower in fat). Cook until done, drain, and add to recipe with the following:
Add 2 cups water, 4 Tablespoons sugar, 29 ounces of tomato sauce (canned), 29 ounces of diced tomatoes (undrained), and about 18 ounces of tomato paste (3 small cans of it). Add Italian seasoning, salt, pepper, crushed red pepper, etc., to taste... Stir all together, bring to boil, reduce to simmer for an hour or plus.
Then you can serve it over your choice of pasta with bread and salad or vegetables. Tonight we will have it over penne, with garlic bread and steamed brocoli. Yummy! Jonathan puts an interesting spin on his: He makes pasta sandwiches from the bread and pasta. Anna drowns her pasta in parmesan cheese and butter. I like to put the brocoli in with my pasta and sauce. We are all weirdos, I guess.
Subscribe to:
Post Comments (Atom)
Posts
1 comment:
I do the same thing with my sauce (OMg, I am still crying--Narnia), splitting it up. But, to up the veggies, I add a bunch of finely chopped zuchhinni (no idea how to spell, and don't want to look it up!). Nobody knows it's there and it totally bulks up the veg. Not trying to tell you what to do, just telling you what I do. So there. btw, miss you--come visit me! ;)
Post a Comment