I grew up with the bub, bub, bubbling sound of my Dad's delicious spaghetti sauce slowly percolating on most weekends. Oh, how the aroma would fill our home! He had this funny little electric slow cooker he made it in, a pre-evolution metal crock pot with a little slide vent wheel on the top. I was fascinated with this contraption and honestly thought it was the only way you could make spaghetti sauce. Never once did Ragu touch my lips. It was absolutely delicious, absolute comfort food.
My favorite wedding present was from my Daddy: his treasured spaghetti sauce recipe and all the necessary spices, along with a big cooking pot for the stove (I think those metal electric cookers were banned for being a fire hazard). I treasure the recipe, even though I've had to make some changes over time as a vegetarian. And, I love to let my sauce percolate and simmer for a long, long time, too. It's simply a wonderful thing.
However, on a night like tonight, it's just time to get some good food on the table. Here's an incredibly easy veggie version you can try.
Meg's Super Quick Spaghetts
Morningstar Farms Grillers Recipe Crumbles (be not afraid - they are yummy and quite realistic for your meat-eaters)
Extra-virgin olive oil
2 cans organic chopped tomatoes
1 can Contadina tomato sauce
1 can Contadina tomato paste
(My dad insists on this brand for his spaghetti; it's a classic)
1 Tbsp. Italian seasoning (I love the version blended by Penzey's)
1 tsp. coarse garlic powder
Grab your favorite big pot and heat on the stove, adding in just a drizzle of extra virgin olive oil to cover the cooking surface. The last thing you want is stuck tofu meaty business. Add in the bag of veggie crumbles and saute until "browned." Pour in the tomatoes, sauce, paste, and spices and bring to a simmer. Cover and percolate for at least 20 minutes, stirring occasionally. This can also cook happily along while you putz around the kitchen.
Cook your favorite spaghetti (or other pasta) while the sauce is simmering. When the pasta is ready, drain and top with your newly-created sauce, now quite bubbly and aromatic. Serve with fresh grated Parmesan if you wish.
Relax and enjoy your warm, comforting meal. Be happy.
Meg - Those were happy family times when I would make the spaghetti sauce. We would also have sliced French "arm pit" bread with garlic butter on it. When in France you carry the long loaves home under your arm from the bakery.
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That pot was a wedding present to Dad and me from your Aunt Betty -- it lasted a loooong time. I loved it, too!
ReplyDeleteI have a vegetarian friend of mine who would blend into his spaghetti sauce (using a hand blender) some italian tofu and it was so yummy! Very creamy and delish.
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