Spaghetti SauceMarch 28, 2011
I decided to make spaghetti today and to make it a little more special, I made the sauce from scratch. I’ve done this one other time and liked it so I tried again.
-1 tablespoon red wine vinegar
-1/4 teaspoon salt
-1/4 teaspoon freshly ground black pepper
-2 garlic cloves (I’m pretty sure I put more like 9)
-1 can diced tomatoes (no salt added), undrained
-1 bottle roasted red bell peppers, undrained
-1/8 teaspoon crushed red pepper
-Mushrooms (optional) (I actually left them out)
-2 cans of tomato paste
The recipe I used said to put it all in a blender, but I put it in my food processor. It worked great, although David thought the garlic was in big chunks. I heated it up after I processed it all. Oh, and I added some cheese to melt too. Yummy.
I think if I did it again, I would add an extra can of diced tomatoes and maybe a little more vinegar (although I doubled what it called for). It is pretty tasty though. I added some ground turkey, cheese, and whole wheat pasta to make a delicious dish.