Merry Christmas Eve Eve! I hope you’ve already got dinner planned for tonight, or that you have a reliable Thai restaurant with good take out nearby, but in case this post is timely, I’m making Lasagna tonight.
I’d have made it yesterday, but lately, I have to make my own tomato sauce, and yesterday and I disagreed about cooking. Today I am making tomato sauce and it smells so good I can barely restrain myself from eating it RIGHT THIS MINUTE. So I sooth my cravings with sugar cookies. Wait, no I don’t. I am a grown up. 🙂 Lol.
If you have a can of tomatoes, you too can make your own sauce. If you have a few other things, it can be the most delicious thing ever.
Simmer this for as long as you have. I go for hours, but then I got an early start.
A can of tomatoes, diced, crushed, whole, whatever. Any size you like, you can freeze the extra sauce.
Onion, chopped. More or less, depending on how much you like onion.
Celery, chopped, if you have it. It can be at death’s door. You won’t know.
Garlic, if you think onion isn’t enough
A tablespoon of butter. You won’t be sorry.
Glug of red wine if it’s around and old. Or newly opened.
If you have a stick blender, pull it out and puree this when you are done simmering it. I didn’t a few times, and it still makes a great spaghetti. It’s easier to make a really good lasagna with a smoother sauce, though, so I will be blending this tonight.
Spice variations that I have liked include
~Cumin and Red Pepper flakes
~Oregano, Basil, and Parsley (today’s version, now with fresh, garden parsley because December is broken)
~Nothing, because I forgot
~Salt, Pepper, and Parmesan
~Random off brand “Italian seasoning”
This is fool proof, crock pot-able, and outstanding with any kind of noodle on any kind of night. With or without beef, and this coming from a beast of a carnivore.
Happy Christmas to all, and to all a good…hold that thought. We’ll get back to you.