Spaghetti has always been one of my favorite things to make. I love the combination of spindly noodles and a scrumptious tomato sauce. I know it’s a very American thing, this combination of noodles and bolonase sauce, but dangit I like it.
My sauce tends to wander a lot sometimes a vegan dish giving all the glory to the vegetables and sometimes a combination of both Italian sausage and ground beef. Kinda depends on what is in the fridge and my general mood.
For this particular batch I started with setting four servings of pasta to boil with a little bit of salt and olive oil in the water.
In a medium sized saute pan I browned half a pound of light Italian sausage in a little bit of olive oil. To this I added half of a white onion, a celery stalk, a burgandy carrot (One of the last from our garden!), one clove of garlic and 8 ounce of mushrooms all chopped fine. With the veg in I sauted the lot of it until the veggies were tender and the kids started commenting that it smelled good.
Next I added a quart of home canned tomato puree and a small can of tomato sauce, then spiced with salt, pepper, sugar, oregano, a little Italian seasoning and some extra garlic powder. I let the sauce bubble a bit to reduce and then thickened the rest with Ultra Gel, just sprinkle and stir!
This recipe is easy to make with just veg for a vegan feast though I’d increase the celery and carrots and add a diced eggplant as it gives both nice bulk and works well with the tomatoes.
What do you put in your sauce?