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Volume II
October 26, 2005

Let's Get Saucey

Italian sauces don’t always have to come from a can in the grocery store. A good homemade sauce can take a meal from ordinary to “holy cow this is great!”  And don’t worry--- a sauce is only as difficult as you make it.

One very good thing about making your own sauce is that it is very simple to double or triple the recipe. Then simply use what you need for that particular meal and freeze the rest in appropriately sized freezer bags. You will then always have great sauce ready for a quick meal. This works well with tomato based sauces. Creamy sauces will not freeze well.  

Simple Crockpot Spaghetti Sauce

2 (28 oz.) cans crushed tomatoes
2 (28 oz.) cans tomato puree
3 cans (6 ounces each) tomato paste
1/4 c. extra virgin olive oil
1 large carrot, shredded
1 cup chopped onion
3 cloves garlic, minced
2 bay leaves
2 teaspoons dried sweet basil
1 teaspoon dried leaf oregano
2 teaspoons seasoned salt
1 cup water

Heat oil in Crock Pot then add onion and carrot and garlic. Sauté on high until transparent. Add tomatoes, seasonings, and water; stir to blend ingredients. Cook on low for 7 to 9 hours. About an hour before serving time, check and thin with more water if necessary. Serve over hot cooked spaghetti or similar pasta.

* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *

Parsley, Sage, Rosemary, and Thyme
The Sweet Side of Italy
Pasta Perfection
Halloween from a Kid's Perspective
What Halloween candy do you like best?
HomeCook'n Cover Page

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