My (Semi)Homemade Spaghetti Sauce Part 1

1 Large Can Diced Tomatoes
2 Cans Tomato Sauce
2 Cloves of Garlic (Chopped)
1 Medium Onion (Chopped)
Extra Virgin Olive Oil (EVOO)
10 Fresh Button Mushrooms (quartered or sliced)
Fresh Basil (minced or chiffonnade- style)
Fresh Oregano (minced)
Fresh Italian Parsley (minced)
1 Bay Leaf
Salt
Coarse Black Pepper
Pasta
Protein (optional)

Instructions:

First:  Combine your tomato products (diced tomatoes, tomato sauce) in either a Crockpot or large pot that you don’t mind leaving simmering on the stove all day.  Add pepper and salt to taste. If you use tomato sauce that already has salt in it, you might want to use less salt. Turn on low heat.

Second: In a medium fry pan pour enough EVOO to coat the bottom of the pan.  Heat the oil, you can tell when it’s ready by throwing a piece of onion in, and if it starts to sizzle it’s good and ready.  Put the chopped onion and garlic in the fry pan and sauté until the onion becomes translucent. Add to the onions and garlic to the tomato sauce.

Third: Prepare your protein and add about two hours before serving.

Fourth: Cook pasta according to directions on the package.

Fifth: Add Fresh herbs at the very end. Oregano about 20 minutes before serving; basil and parsley can be added a few moments before serving. For more information about cooking with herbs visit this site http://lancaster.unl.edu/food/ftapr03.htm

Recommendations:  Serve with garlic bread and Caesar salad. Maybe even a bottle of wine if you are into that.

To Be Continued…

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