I have made the switch to semi-homemade spaghetti sauce. The family loves this and we won’t be going back to jar sauce, this is just too easy and good. Here’s the recipe I tweaked. Basically I just eliminated the sugar. The first time I made this sauce I added the sugar and we really liked it. However, the second time, I decided to try it without the sugar and none of us could really tell the difference. So we’ve been eating it without the sugar since.
I simply cook the spaghetti and then drain it in the colander in the sink. While the spaghetti (I actually use Angel Hair) is draining I put the pot back on the burner and pour in the crushed tomatoes and spices. Once combined, I add the cooked hamburger meat (or we go meatless) and then add the angel hair. Stir and serve. This limits the amount of pots used. You can serve the pasta and sauce separate, too, though.
Here’s what I do: I make the sauce for two pizzas. It only uses about half the sauce, so then I store the rest in the fridge till the next week. I then cook one box of pasta and make another batch of sauce and add the extra from the week before to it. This makes the perfect amount of sauce for the spaghetti for our family of six. If you don’t cook a whole box of pasta, then you won’t need the extra sauce. Also, if you’ve never tried sour cream on your spaghetti, I highly recommend that you do. It makes it so creamy and yummy.
I keep the recipe taped to the inside of my cabinet door. We eat this either on spaghetti, pizza, or lasagna once a week so this way it is super handy. You’d think I’d have it memorized by now. Guess there’s just too much other stuff in my brain.
Since RV freezers aren’t big enough for frozen pizzas I’ve started making pizza. I buy the refrigerated dough, make the sauce in a bowl (no need to heat it) and pile on the Mozzarella and Parmesan. We all like it better than frozen. Sometimes I’ll add other toppings, but we usually just do cheese.
Do you make your own sauces? I’ve recently learned Alfredo sauce, too, and LOVE it.
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