Spaghetti Sauce Recipe
Do you have a spaghetti sauce recipe? Do you like your spaghetti sauce recipe? Do you wish to have a better spaghetti sauce recipe?
If your answer is yes to all of the above questions, then I may be able to help you. It is very easy to cook spaghetti as there are many readily made available spaghetti sauces in the markets or supermarkets. But if you want to cook spaghetti sauce from scratch (which is by the way, way much cheaper), you may try this spaghetti sauce recipe. All you need are some good and fresh tomatoes and you are good to go. Remember to always start boiling your spaghetti noodles first before you proceed to do the spaghetti sauce, as the spaghetti takes a longer time to cook. If you want to save time, get the thinner ones. Here are the ingredients and the steps to take in cooking this spaghetti sauce. I hope you enjoy this spaghetti sauce recipe. I would love to know whether you like this spaghetti sauce receipt, so please drop a comment or two below.
- 2 lbs Italian sausage
- 1 small onion, chopped (optional)
- 3 -4 garlic cloves, minced
- 1 (28 ounce) can diced tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (15 ounce) cans tomato sauce
- 2 cups water (for a long period of simmering for flavors to meld. If you don’t want to simmer it as long, add less)
- 3 teaspoons basil
- 2 teaspoons dried parsley flakes
- 1 1/2 teaspoons brown sugar
- 1 teaspoon salt
- 1/4-1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon fresh coarse ground black pepper
- 1 lb thin spaghetti
- parmesan cheese
Feel free to substitute any of the above listed ingredients to suit your taste.
- In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
- Add onions and continue to cook, stirring occasionally until onions are softened.
- Add garlic, tomatoes, tomato paste, tomato sauce and water.
- Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
- Stir well and barely bring to a boil.
- Stir in red wine.
- Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
- Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
Pork Stew Recipe
Pork stew is great to be eaten during the cold weather. Do you know that you actually crave more food when the weather is cold? Your body actually uses more energy when the weather is cold to keep your body warm.
I know that cold weather makes me very much hungrier than warm weather and it is great to have a pork stew for dinner. If you have the time to spare and would love to have a nice pork stew for dinner, try cooking this pork stew and let me know whether you like it or not. I hope you will enjoy cooking this pork stew recipe.
- 1 1/2 lbs boneless pork chops, 3/4 inches thick,cut into 1 inch cubes
- 1 1/2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 1/2 tablespoons olive oil
- 4 ounces trimmed and sliced portabella mushrooms
- 2 cups sliced onions
- 1 cup dry white wine
- 1/2 teaspoon dried basil
- 3/4 teaspoon ground coriander
- 3/4 teaspoon dried rosemary, crushed
- 2 tablespoons fresh lemon juice
- parsley or cilantro (to garnish)
- Toss the pork cubes in flour, salt, pepper and paprika, and in a large saucepan, brown them in the olive oil.
- Add portabella mushrooms and sliced onion and saute for 5 more minutes.
- Stir in the wine, basil, coriander and rosemary, scraping up any browned bits on the bottom of the pan.
- Cover stew and cook over low heat for an hour; uncover and cook for another 15 minutes or until liquid thickens up a little.
- Just before serving, stir in the fresh lemon juice; garnish with fresh parsley or cilantro.
- And there you have it, a nice pork stew for your dinner.
My mom used to fry prawns almost weekly when we were in our younger days. I just recently learnt this recipe although we have been eating for years. It is simple, easy and does not take a lot of preparation time. Whats great is that it is easy to prepare and delicious at the same time. I love prawns and I would always choose the larger prawns to make this Classic Fried Prawns. It is very important to choose fresh prawns when you make this dish as you can taste the aroma of prawns in this recipe. I will always make my way to the wet market to get the freshest prawns in the market. You will need to clean the prawn properly, peel off the shells and remember to de-vein the prawns. See below for the ingredients required and the steps to fry this delicious appetiser. This is also great for any occasion.