Like all kids, ours LOVE spaghetti. We experimented with all the cans and jars until we decided to just make our own sauce.
This recipe is great when you want a meat sauce, but is just as fabulous meatless. We use canned tomato goodies when fresh ones aren't available (which is most of the year).
Fresh herbs really do make a difference - they can be found year round in the produce section.
1 tbsp olive oil
1 onion chopped
3 cloves garlic cloves, minced or pressed
1 lb chicken sausage (mixed with italian seasoning)
1 can crushed tomatoes (28oz)
1 can tomato paste (6oz)
3 tbsp chopped fresh parsley (flat leaf)
1/2 cup chopped fresh basil
1/2 tsp salt
1/2 tsp pepper
1) In large skillet over medium heat, heat the olive oil. Add onion, cook until translucent - about 5 minutes.
2) Add the garlic and cook for 1 more minute.
3) Add the sausage and cook until it isn't pink anymore - about 10 minutes. Push it around the pan to break apart while cooking.
4) Pour in crushed tomatoes, tomato paste; stir. Reduce heat to low.
5) Add parsley, basil, salt, and pepper.
6) Simmer until thickened - about 15 minutes
Serve with pasta -- can be made ahead and then reheated for mealtime
