Thursday, January 30, 2014

The perfect pasta sauce?

What constitutes the perfect spaghetti sauce? I'm not sure, but for one thing, it has to be mon treś economical. (After the Feds wrecked the Republic for all time, I can't afford anything too expensive). Next, it must be the kind of sauce you will come back to and make time and again. (Sort of like a favorite whore or old dog). And finally, it must be able to support all sorts of addons every guy and gal likes; meats, veggies and spices to name just a few...


8 oz can of tomato sauce
1 tbsp of olive oil
2 oz water
1 oz red wine
dash of oregano
dash of garlic salt


In a small drying pan combine the above ingredients and simmer long enough to reduce to a nice pasta style sauce. That's it! I said it was simple.

Note: If you want something slightly more 'filling' or exciting – add finely diced bell pepper and onion and mushrooms to the pan beforehand and sauté for a minute before adding the rest of the ingredients. That's what I did for this recipe. Makes 4 servings.

No comments:

Post a Comment