Thank God that Marco Polo had the foresight to bring some noodles back to Europe when he travelled the Silk Road. The Italians took those noodles and have done some wonderful things with them. Not that Asian noodles aren’t great. They are.
Doesn’t that sound lovely?
I really can’t go wrong cooking pasta around here. The Best Lasagna Ever. Macaroni and Cheese that will “transform your life” — and your waistline. Chicken and Bowties. We’ve been blessed to have found some killer pasta recipes over the years.
One recipe that we love is this red sauce. It is simple and delicious. It freezes well and complements meat dishes beautifully. A friend shared it with me years ago, and I’ve tweaked it to fit our family, namely making a ginormous pot of it.
One of the secrets to its rich flavor is cooking the sausages in the sauce for several hours. But, Rachael Ray taught me a great shortcut: stir in beef broth if you don’t have the time for that. Works in a pinch.
Red Sauce with Meats
This makes a huge pot of sauce
1/4 cup olive oil
2 large onions, diced
4 cloves garlic, chopped
4 cans (28 oz each) Tomato Puree
2 cans (28 oz each) Crushed Tomatoes
6 cans water (fill your emptied tomato cans with water)
2 Tablespoons salt
2 Tablespoons parsley flakes
2 Tablespoon dried basil
1 Tablespoon oregano
1/2 teaspoon crushed red pepper flakes
2 pounds Italian sausage
In large pot, heat olive oil and cook onion and garlic until softened. Add tomato puree, crushed tomatoes, and water. Stir to mix thoroughly, then add spices. Cover and simmer 2 hours, stirring ocassionally. Add sausages and cook another 2 hours. Serve over your favorite noodles or use in lasagna.
What’s a favorite pasta dish in your family? Share it with us so it can become our favorite, too.
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