As much as we love meat sauce for pasta, we often will do this meatless version - packed with protein and fiber, it's extremely inexpensive and carries a real punch. If you're not into a little spicy, omit the crushed red pepper in this one. We serve it over spaghetti with a side of spinach garlic bread (mom always told me to eat my spinach!). Blend it smooth and use it as a marinara sauce or add chicken or vegetable broth and make a great soup or gazpacho by adding some fresh veggies. —inpatskitchen
about 2 quarts
coarsely chopped celery
coarsely chopped carrot
chopped green bell pepper
4 to 5 cloves garlic
crushed red pepper flakes (optional)
28 ounce can of good quality tomatoes, crushed
3 to 4 cups water
5 or 6 leaves sliced fresh basil
Extra virgin olive oil for drizzling over each serving ( optional )
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!