Okay, maybe it's not the easiest EVER, since it's easier to just buy some Ragu, but if you want to add your own stuff and/or monitor the preservatives and crap that you're putting into your temple of a body... this might be the sauce for you.
1 can of tomatoes (preferably without added salt, either diced, crushed or whole - not stewed, unless you're really really into that) (also, you want to adjust the size of the can to what you're serving - pizza takes a smaller can, lasagna takes a bigger one)
some onion (fun fact: the smaller you dice the onion, the sweeter and less intense the taste will be - same with garlic)
about a tablespoon of olive oil or butter (or bacon grease if you've got it lying around)
any seasonings to which you're partial (salt, basil, garlic, Italian spices, crushed red pepper, chicken or beef bouillon [it might seem weird to put bouillon in, but it gives the sauce a flavor of something that's been cooked all day])
Dump the first three ingredients (and any dried spices if you're using them) into a sauce pan and cook it over low-ish heat for about 25 minutes or so - I know that sounds like a long time, but you're letting the tomatoes break down (if you don't have as much time, let it cook about five minutes and hit it with a stick blender). (If it starts to cook down too much, you can add some water or wine)
Add your seasonings and cook it for another few minutes or until it tastes ready.
*I suppose you could add vegetables if you had to, but don't blame me when it turns out gross because of the broccoli, that was your idea
(not pictured: tomato sauce, it's red and liquid-y and usually makes my kitchen look like a crime scene - which is one of the main reasons why I'd never photograph it)
No comments:
Post a Comment