Tonight, we will tackle a daunting task. An item so notorious that many will go to the store and buy it instead of making it themselves. Tonight, we will conquer:
Duh duh duuuuuuhh (that was my ominous music.)
Spaghetti sauce. Red sauce. Marinara sauce. Whatever you want to call it, it is three simple ingredients.
What you add to it after that is your own creation.
Cooking is art. And, this is your masterpiece.
We had ours with grilled chicken. Put defrosted chicken breasts in a olive oil anointed skillet on medium/medium high. Cover and cook for 10 minutes on each side. Wah-la! You’re done.
At the ten-minute point of your chicken, start your pasta per the directions on the bag/box.
While your chicken breasts are cooking, and before you start your pasta bowling…
Gather the following ingredients:
- Olive Oil
- Three 8 oz. cans of tomato sauce
- Basil (Dried or fresh)
- Oregano (Dried or fresh)
- Garlic (I LOVE our new garlic. I’ll blog more about it later.)
- Tomatoes (If you have some. I love chunky red sauce, so I like to add it in. You can also use canned whole, peeled tomatoes instead of tomato sauce for a rustic chunky effect. )
In your favorite high-sided skillet/pot/dutch oven, slowly saute 1/2 cup of onion in 2 tablespoons olive oil. They call this “sweating” the onions on TV.
When the onions are beautiful and golden and glisteny ( Maybe this is when they are considered “sweaty?”), add in 2 cloves of chopped garlic and your diced tomatoes (if you have any on hand.)
When everything is aromatic and delicious (about one minute), pour in your three cans of tomato sauce, 2 tsp. basil and 2 tsp. oregano. Plus, salt and pepper to taste.
Stir in the beautiful flecks of green and let it bubble.
Now, the most important part of this whole dish…
TASTE THE SAUCE!!!!!!
Never, never, never make sauce and not taste it. Seriously, my hubby and I tasted this one and it needed more garlic and a pinch of sugar to offset some seriously acidic canned tomatoes and my hubby’s heavy-handed approach to adding salt. 😉 The added garlic also nicely balanced a little oregano overkill.
Now, when you taste your sauce (Be careful. It will be hot.), add what you feel it needs. Do you love basil and it’s not basil-y enough? Is it too salty? Too sweet? If you don’t know what to add for a given situation, comment below, and I’ll do my best to help out. When you’ve reached red-sauce perfection, set your burner to simmer, and let it bubble and meld together while everything finishes cooking.
So, by this point, you’ve flipped your chicken breasts after 10 minutes, and they are nearing completion. You’ve watched your pasta, and it’s the perfect texture and not a gooey, sticky mess. And, if you’d like a veggie like we did, pop a bowl of frozen green beans (There is no sin in being frozen.) in the microwave for a few minutes, add some salt and butter, and you are good to go.
Still have five minutes before everything is done? Melt some butter and garlic together in the microwave, spread it on some bread, pop it in the oven at 350 degrees, and after five minutes, you’ll have lovely and cheap garlic toast to go with your meal.
So, it’s been 30 to 45 minutes, you’ve made a homemade dinner with enough leftovers for lunches for work, and you’ve spent time with the people you love.
I’d love to hear your comments, so please post your thoughts below.
To God be the glory!
~Bohemian Christian Chelle