Spaghetti Sauce

Recipe & picture courtesy of Better Homes & Gardens

Prep: 20 minutes
Cook: 40 minutes
Makes 4-6 servings

• 1 cup chopped onion (1 large)
• 1/2 cup chopped green sweet pepper
• 1/4 cup chopped celery
• 2 cloves garlic, minced
• 1 tablespoon cooking oil
• 4 cups chopped, peeled tomato (6 large) or two 14.5-ounce cans diced tomatoes, undrained
• 1 6-ounce can tomato paste
• 1/3 cup water
• 2 tablespoons snipped fresh parsley
• 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces dried spaghetti or linguine
• Finely shredded Parmesan cheese (optional)

1. In a Dutch oven cook onion, sweet pepper, celery, and garlic in hot oil until vegetables are tender.
2. Stir in the tomato, tomato paste, water, parsley, dried herbs (if using), sugar, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Stir in fresh herbs, if using.
3. Meanwhile, cook pasta according to package directions. Serve sauce over hot cooked pasta. If desired, sprinkle with Parmesan cheese. Makes 4 to 6 servings.
4. Spaghetti Sauce with Ground Beef or Sausage: Prepare as above, except omit the oil. In a large saucepan or Dutch oven cook 12 ounces ground beef or pork sausage with the onion, sweet pepper, celery, and garlic until meat is brown. Drain. Continue as directed in Step 2.
5. Spaghetti Sauce with Meatballs: Prepare sauce as above. Meanwhile, in a large bowl combine 1 egg; 3/4 cup soft bread crumbs (1 slice); 1/4 cup finely chopped onion; 2 tablespoons finely chopped green sweet pepper; 1/4 teaspoon dried oregano, crushed; and 1/4 teaspoon salt. Add 12 ounces ground beef or bulk pork sausage; mix well. Shape into 24 meatballs. Arrange meatballs in a 15x10x1-inch baking pan. Bake in a 350 degrees F oven for 15 to 20 minutes or until done (160 degrees F). Drain. Serve with sauce and hot pasta.
6. Big-Batch Spaghetti Sauce: Prepare as above, except use a large Dutch oven and 2 cups chopped onion, 1 cup chopped sweet pepper, 1/2 cup chopped celery, 4 cloves garlic, 2 tablespoons cooking oil, 8 cups tomato or two 28-ounce cans diced tomatoes, one 6-ounce can tomato paste, 2/3 cup water, 1/4 cup fresh parsley, 2 tablespoons fresh basil or 2 teaspoons dried basil, 2 tablespoons fresh oregano or 2 teaspoons dried oregano, 1 tablespoon fresh marjoram or 1 teaspoon dried marjoram, 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer, uncovered, for 30 minutes or until desired consistency. Serve as directed.

To Freeze: Place sauce in freezer containers. Seal and freeze up to 3 months. To use, thaw overnight in the refrigerator. Transfer to saucepan and heat through.

**Personal Review: No Review Yet**

Asparagus and Chicken Carbonara

Recipe & picture courtesy of My Recipes

Serves 5

• 8 ounces uncooked spaghetti
• 2 cups (1-inch) slices asparagus (about 3/4 pound)
• 1/2 cup egg substitute
• 1/2 cup evaporated fat-free milk
• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1/4 cup dry vermouth
• 2 cups chopped skinless, boneless rotisserie chicken breast meat
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 bacon slices, cooked and crumbled

1. Cook pasta in boiling water 10 minutes or until al dente; add asparagus during final 2 minutes of cooking. Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid. Combine reserved cooking liquid, egg substitute, and milk, stirring with a whisk.
2. Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 2 minutes. Add vermouth; cook 1 minute. Add pasta mixture; stir to combine. Remove from heat; stir in milk mixture, chicken, and cheese. Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently. Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.

**Personal Review: No Review Yet**

Skillet Summer Squash Parmesan

Recipe & picture courtesy of Family Circle

Makes: 6 servings
Prep: 15 minutes
Cook: 25 minutes
Bake: 20 minutes

• 3 large summer squash, about 2 pounds
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 4 plum tomatoes, thinly sliced
• 1 can (14-1/2 ounce) Italian flavored diced tomatoes
• 2 cups reduced-fat Italian blend shredded cheese
• 1/4 cup grated Parmesan
• 1/2 pound whole wheat spaghetti

1. Heat oven to 400°F. Cut squash on the diagonal into 1/4-inch slices. Season with 1/4 teapoon each garlic salt and pepper. Spray 2 baking sheets with cooking spray and place squash slices on pans. Bake at 400°F for 20 minutes.
2. Season tomato slices with remaining 1/4 teaspoon each garlic salt and pepper. Spoon 1/3 of the diced tomatoes into the bottom of a large nonstick skillet. Layer half the squash, half the tomato slices, 1/3 of the diced tomatoes and half the cheese. Repeat layering. Top with Parmesan cheese.
3. Cover and simmmer for 25 minutes over low heat.
4. Meanwhile, prepare pasta following package directions.

**Personal Review:  This came out “OK” – I let it all simmer longer than 25 because I wanted more tender tomatoes.  It was missing something though – I haven’t figured out what it is yet.**