Thursday, February 19, 2009

football pasta sauce

During football season, I like to make spaghetti sauce and meatballs from scratch. I call it football pasta sauce because it takes about one game to finish. I keep the general process the same but change ingredients slightly each time depending on my mood. This iteration involved:

2 links turkey sausage
2 links linguica sausage
meatballs (used Italian panko breadcrumbs, put them in the oven ~20 minutes so they're not as soft as they would be if they were just simmered for three hours)
1/2 onion, chopped
2 cloves garlic, minced
2 cans whole tomatoes
1 can tomato paste
garlic powder
dried basil
dried parsley
red pepper flakes

0. Make sure your tv is turned up loud enough to hear the game if you can't see it from the living room. If this game involves the Redskins, stop what you're doing and sit on the couch with a nice cold beverage and go watch! If the game involves the Patriots, leave it on and curse at them while you cook.
1. Saute the garlic in olive oil in a big pot over medium heat for about a minute.
2. Add the onion and saute until soft.
3. Pour in the tomatoes, tomato paste and spices.
4. Bring to a boil and then simmer.
5. In a separate pan, brown the sausage pieces. Put them in the tomato sauce.
6. Put the meatballs in the sauce.
7. Simmer for the rest of the game.

Put over whatever pasta you like (linguine is pictured above). I have a bunch of sauce left (this was made in December, frozen, and brought out after January's red meat ban was over) so I will likely post better pictures of other pastas.

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