Ahira's Hangar

Julie's Spaghetti Sauce
submitted by: mrsnull

Start off with a can of tomato sauce (plain old sauce). I buy one of the big old cans and sometimes even us two of the big cans. Add a medium sized can of tomato paste and stir well until the paste is mixed in. If I have tomatoes, I will dice and add them. When possible, always use fresh, instead of canned, but if fresh is not avaliable, go ahead and use a can of (drained) diced tomatoes. To the pot, add fresh basil, fresh oregano, fresh parsley and a bay leaf or two or three. Top with a few drizzles of extra virgin olive oil.

Now, while your sauce is simmering (for about 30 minutes at the minimum, up to an hour if you have it), put a skillet on, add olive oil, toss in three to four cloves, sliced or minced (it truly doesn't matter), a chopped onion ( I make larger chunks of my vegetables), black olives if you have them, mushrooms - fresh, cut into chunks- green pepper (and if you have it, throw in red or yellow). When cooked, put into pan with sauce.

Boil your noodles and when cooked, do not drain, do not rinse. Use a pasta server, to lift the pasta up out of the water, let the water drip off and immediately drop into the large pan with the sauce. You don't lose your starch that way, and the pasta will taste better and not stick together.