This week's Free Recipe Friday
may seem like the most random 'recipes' of all.
Making your own spaghetti/red sauce.
It's not just about being frugal,
it's about controlling what goes into your food as well
and creating something for yourself.
Secondly, having some things on hand
that keep well in a pantry is very important too.
It is always so nice to be able to
'throw something together' at the last minute.
Some pasta and a can or two of tomato paste are perfect things
because these keep in your pantry forever!
I began making my own sauce wayyyyy
back in the early days of 'newly-wedded-ness.'
It began originally as a way to save money
not to be all fancy - believe me!
Then it grew into a taste thing.
I wouldn't mind spending $4 on a jar of sauce -
(which actually would mean $8 because we had 5 mouths to feed).
But the fact that the TASTE didn't match up to the cost
and the fact that most red sauces have spices in them
that I just didn't and still don't like.
Don't get me wrong, I love Italian food,
but too much oregano and I'm out!
Making your own basic red sauce can be custom made
to you and your family's liking.
You like tons of garlic??? Yes please!
You want zero garlic? Don't add it!
You want onions and basil? Indeed.
You want to sneak in some finely grated carrots
or bell peppers to get some vitamins into your kids?
YOU CAN DO IT!
(and you can, you really can - they'll never know!)
Tomato paste is the bomb!
It is concentrated yumminess and if you are feeding 2 -3
one can is PLENTY!
*Side note - if you REALLY want to be frugal,
go buy a can of tomato paste
open it with a can opener on both ends
push it out keeping it in a tube shape
slice in discs, place the discs on a waxed paper
lined cookie sheet - freeze the discs, after frozen,
place discs in a freezer baggie and use the discs
from time to time to add some zing to soups and sauces. VOILA!
Now, back to business -
My hero, Jeff Smith, The Frugal Gourmet (below)
said years and years ago that Contadina tomato paste was the best brand.
I have faithfully used that brand but it is now getting
harder for me to find. I WILL say, that
PLEASE, PLEASE, PLEASE,
do not buy the 'pre-flavored' paste if you can help it.
You can flavor them with basil or garlic all by yourself!
Don't fall for it!
TO START:
(this will easily feed a family of 5 with a few leftover servings)
2 cans tomato paste
water
1/2 of a small onion, diced fine
appx. 1 tablespoon minced garlic
appx. 2 teaspoons salt
appx. 1 teaspoon ground black pepper
appx. 1 teaspoon garlic powder
a bit of olive oil
- - - - - - -
- Extras -
ground beef - browned/drained - appx. 1 pound
ground beef - browned/drained - appx. 1 pound
parmesan cheese - 'real' or the fake powdery stuff - appx. 1/4 cup
*basil - fresh is best (5-6 leaves, chopped) but dried will do (appx. 1 teaspoon)
sundried tomatoes, fresh tomatoes, olives - you name it
sundried tomatoes, fresh tomatoes, olives - you name it
*What I have started to do is....
buy a small jar of pesto and keep in the fridge -
I add a few teaspoons of this to my sauce
(which takes care of the basil need)
and it is also great to toss plain pasta with on the fly! WIN!
WHAT TO DO:
In a good saute pan or medium sized heavy saucepan,
turn on low-medium heat.
Preheat your pan before you add any oil or anything to it.
Again, my hero The Frugal Gourmet always said,
"hot pan, cold oil, food won't stick" -
and that has always stuck with me!
SAUCE WITH MEAT:
Once your pan is hot, drizzle in some olive oil,
cook your meat along with diced onions
and garlic until browned - season while cooking
with salt and pepper (over and above what is listing above)
stirring often, drain.
Bring back to the stove/heat and
immediately add your tomato paste and combine.
Fill your empty cans with water 2-3 times each
and add to your cooking sauce.
This helps to rinse the cans out without wasting.
Continue to stir until it comes to a low boil.
Add your remaining ingredients and most importantly
TASTE it from time to time.
Remember, it takes less salt if you add it while cooking
than waiting until it gets to the table.
In the meantime, while your sauce simmers away,
you can boil some water for your favorite pasta.
That's it - the only other decision you have to make
is whether you want to serve your sauce separately or
toss it with your pasta. (We keep ours separate!)
SAUCE WITHOUT MEAT:
Once your pan is hot, drizzle in some olive oil,
dump your garlic into your saute pan and don't walk away.
Stir the garlic and when you start to smell it, it is done.
Immediately add your tomato paste and combine.
Fill your empty cans with water 2-3 times each
and add to your cooking sauce.
This helps to rinse the cans out without wasting.
Continue to stir until it comes to a low boil.
Add your remaining ingredients and most importantly
TASTE it from time to time.
Remember, it takes less salt if you add it while cooking
than waiting until it gets to the table.
In the meantime, while your sauce simmers away,
you can boil some water for your favorite pasta.
That's it - the only other decision you have to make
is whether you want to serve your sauce separately or
toss it with your pasta.
(We keep ours separate!)
This sauce is so great - I love it because it is fresh tasting
and the flavors can be controlled right in my kitchen!
You can use this on pizza dough or for dipping.
I certainly hope you will try this sometime -
toss the Ragu out the window and make your own!
You'll be glad you did!
