pasta, pasta, pasta

Who doesn't love a good bowl of pasta? It's really a dish that can be found in almost every culture, in one form or another! Do you know how easy it is to make a great pasta sauce?  It's so easy you could teach your kid to do it for you- wait, maybe I'm on to something here... hmmm...

I like Hunt's diced and Contadina's crushed... but, feel free to use your favorite brand!

Honestly though, it's easy, cheap, and it tastes much better than anything you can get in a can or a jar at the store. I promise!

So, how would you like to learn how to make the easiest pasta sauce ever? I thought you might.

Go into your pantry... or run to the local grocer and get the following:

1 large can of crushed tomatoes.
1 can diced tomatoes (this is only if you like your sauce to be chunky. if you'd rather it smooth, get more crushed tomatoes! see? easy peasy.)
grab an onion
some garlic (fresh is what i'd recommend, but garlic powder is great too)
fresh (or dried) herbs.... the usual suspects would be basil, oregano, thyme, or some italian seasoning... if you'd like your sauce to have some kick to it, grab some red pepper flakes too
if you like meaty sauce, grab your favorite meat... if you'd like more veggies, grab some mushrooms or peppers or zucchini. remember, we're making YOUR new favorite sauce, so put in it what you like!

Once you have everything you need in your cart, checkout and head home.... Oh wait, don't forget your favorite pasta!! ;)

Barilla is a very popular brand here in Germany, so I often buy their  noodles. There are many delicious brands out there to taste- or you could be extra amazing and make your own! 

When you get home, chop the onion, garlic, the fresh herbs, and whatever other veggies you found. Throw them into a pan with some olive oil and sauté them. You're going to want to sauté them until the onions look clear, and any other veggies are soft- that's when you know they're good to go. If there is a lot of water from the veggies in the pan when they are finished sautéing, go ahead and drain them in a colander so you don't have runny sauce.

The start of the sautéing.

If you are able to multi-task in the kitchen, you can throw whatever meat you decided on into another pan and cook accordingly. If you can't multi-task, for fear of burning down the house, don't worry, just cook the meat when the veggies are done- this won't hurt a thing! When you are finished cooking your meat, drain it in a colander so your sauce doesn't end up greasy.

Go check out the dough bowl maker's site for these handy wooden sticks- I use them for EVERYTHING! Don't drool too much when you see the amazing bowls! 

When you are done with the veggies and the meat, throw them together into one pan (I suggest one of the pans you have already used because if you are anything like me you hate to do dishes! *wink*) This pan should be on about medium heat. Open your cans of tomatoes (crushed and crushed... or crushed and diced... or diced and diced... or diced and crushed... anyway, you see where I'm going with this...) give it all a hefty stir and then sit back and let the magic happen.

My sister got me this handy splatter guard, which helps to keep your stovetop clean during this process! 

In Italy, this is the time you pull out the wine, or espresso, the biscotti and kick up your feet. I'd highly recommend this no matter what part of the world you are cooking in. It's quite enjoyable! Allow your sauce to simmer for 20 minutes or so. Boil pasta according to the package instructions (al dente is recommended because it has a lower glycemic index, but cooked all the way is fine too!) Spoon sauce over your pasta, sprinkle with parmesan cheese, and eat your heart out.

This is the finished (delicious) product! Be careful not to scorch the roof of your mouth when you spoon it out for a taste! 

I'd love to know if you use my recipe and how it turns out for you! I bet you won't buy sauce in a jar any more! Guten Appetit! xo,gg