Easy Spaghetti Sauce
Remember growing up and always hearing from so-and-so's mom or grandma that a good pasta sauce has to cook for hours and hours and hours to be any good? Don't believe it - this one takes about 25 - 30 minutes, and can be served alone over pasta, or used to make eggplant parmesean or lasagne, and it kicks ass.
6 - 8 Cloves Garlic (loosely diced)
4 Tomatoes (loosely chopped)
½ Large Green Pepper (loosely chopped)
3 Large Mushrooms (sliced)
2 T Dry Basil
1 T Dry Oregano
½ Dry Thyme
1 t Cumin
Red Pepper Flakes
⅓ + Cup Red Wine
1 - 2 T Olive Oil
Dice your garlic, chop up your tomatoes, and dice half of your half of an onion (so you want to dice a quarter of an onion). Put these, the olive oil, and all your spices into a sauté pan, and set the heat to high. Let this cook for approximately 5 minutes, stirring along the way.
While that's going on, chop the other quarter of onion into about bite size pieces. Do the same with your green pepper, and slice your mushrooms.
Once the 5-ish minutes is up, add your onion, green pepper, and mushrooms to the pan, stirring in, and drop the heat to medium-low.
After about 5 minutes, pour in your wine. As is always the case, if you wouldn't drink the wine, you don't want to cook with it. Use a nice cabernet sauvignon, or a zinfandel. Stir the sauce, and let simmer for another 15 - 20 minutes.
And you're done. Toss with pasta or use with eggplant parmesean. Enjoy.
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