Shalom Shalom!
It's been a while! I hope that you all are doing well, and that you all are truly ready for spring. As of now, I'm starting seedlings for this year's up and coming garden--as well as preparing for Passover. So much to do!
Anywho...spaghetti sauce. I have been working on my sauce for the last several months. It has become a favorite--so much so, that I make it every other week. Although this is my recipe, it indeed can be customized to suit your tastes. I must also make you aware that this recipe takes a bit of time, but I assure you, it's totally worth it. Either way, if you make it as is or adapt it, I hope that you sincerely enjoy it. It is rich and full of flavor:
Here's what you need:
*Mushrooms (optional. These are used as a meat substitute, and my Ish absolutely loves mushrooms. Again, this is optional--as you can omit them if you don't like them or if it's your halakah (way/walk) not to eat them. If you are a meat eater, please feel free to add ground meat (clean meat according to Torah, of course) to you sauce).
*One large onion, diced
*Fresh garlic, minced (use as little or as much as you want. Since I absolutely LOVE garlic, I used 7 cloves)
*Tomato Paste (one 4 oz.can)
*3 medium sized fresh tomatoes, diced
* Tomato Sauce (one 15 oz can)
*Salt
*Herbs and spices (in my sauce, I use oregano, basil, rosemary, and red pepper flakes)
Dice/chop up the onions, garlic, mushrooms, and tomatoes (full disclosure: I also added onions and tomatoes that I had chopped up and stored in the fridge from Taco Tuesday (I'm doing this entry on a Thursday), so I wanted to use it up--so it wouldn't be wasted).
Ok. Now for the oil to saute the vegetables. You can use whatever oil that you have. I choose to use coconut oil. This is organic steam (not chemical)-refined coconut oil. It has the same healthy properties as the virgin coconut oil, but without the heavy coconut flavor, and it's more suitable for frying and sauteing. It has a high smoking point at 400 degrees F--so it makes it perfect for such a use.
A tablespoon or two in the pan on a medium-low heat...
...and add your mushrooms (or meat. If you use both the meat and the mushrooms, I would suggest cooking the meat first, remove the meat from pan after browning, and then add your mushrooms). I also added a sprinkle of salt to help release some of the water that's held in the mushrooms--as well as provide some seasoning. Cook for 1-2 minutes...
...until they look like this. Once done, remove from pan and into a small container (I put them in the same bowl I used to add them after dicing them).
A little more oil...
And add your onions and garlic--and a sprinkling of salt. Cook on a low heat until translucent--about 2-3 minutes...
...until they look like this.
Next, add the entire 4 oz can of tomato paste, and mix with the onions and garlic. The tomato paste adds a rich tomato flavor to your sauce; however, out of the can, it still has a raw, acidic taste. Cook the tomato paste with the onions and garlic for 3-5 minutes. This will make the taste even richer and mellow out the acidic taste. It will take on a more roasted flavor.
This is what the mixture will look like after 5 minutes of cooking.
Next, add your fresh tomatoes. This will add a fresh component to the sauce--as well as give it body by releasing the water and juice in the cooking process. Allow the fresh tomatoes to cook with the rest of the mixture for 5-7 minutes, or until the tomatoes are softened and the mixture starts to take on the look of a sauce.
After 7 minutes, your sauce should look like this.
Next add the tomato sauce--which also further gives the sauce body, and mix.
Lastly, re-add the mushrooms (or meat) back to the pot...
...and then your spices. Mix well until all is thoroughly incorporated...
...until it looks like this. Although all of the ingredients are now in the sauce, it is not done. I told you that to make this sauce, it takes time!
The sauce needs to simmer--so that all of the flavors can fully meld together. On a very low heat, allow the sauce to simmer for 1 1/2 to 2 hours. While it's cooking, check and stir it occasionally. Also give it a taste every so often--to check if all is seasoned to your liking. With this sauce simmering, this gave me the opportunity to clean up the kitchen from earlier meals--as well as take care of some laundry. Just like I didn't want to waste the tomatoes and onions in the fridge, I didn't want to waste time either.
1 3/4 hours later, here is the sauce! I understand that this is time-consuming, and if you work a job outside the home, you might not make this often. Again, I understand. If time is an issue, once you make the sauce, allow it to cool slightly and freeze it. Use it for another time. At least you'll have it on hand for a quick meal when you need it.
Before freezing it, add a drizzle of extra virgin olive oil, and mix it thoroughly. This will add another layer of flavor--as well as give it more authenticity.
As for me, I'm not freezing mine tonight. This will be for my dinner, so...
...prepare the spaghetti according to instructions. I also rinse the noodles after cold water as soon as it's in the colander. This will stop the noodles from cooking--as well as release extra starch. When the extra starch is released, it helps the sauce to stick to the noodles.
Add to the pot, and mix into the sauce.
Voila! Spaghetti is done...
...and ready to be served. You can top yours with regular Parmesan cheese if you like. I topped mine with a vegan "Parmesan" cheese that is made from cashews. Delicious!
I hope that you will make this sauce for your spaghetti night soon. It is definitely worth the time. It is rich, flavorful, delicious. And again, if you need to make it in advance on a weekend or a day off, and freeze it for later use, please feel free to do so.
Please let me know how it turned out for you. I would love to hear from you.
Thank you so much for stopping by Teacher Of Good Things. I hope to hear from you soon. Until then, Shalom Shalom!
Bathshua
