The Secret to Sauce

I am addicted to pasta. Like 100% I have a problem. I could probably eat (different) pasta everyday and never get tired of it, even now I probably eat spaghetti at least 3-4 times a month. There are so many different sauces and pasta shapes that it’s hard for it to get boring. I also love making my own sauce, because like I mentioned in an earlier post one of my favorite things about cooking is customizing it to your liking, and it’s also so friggin’ EASY. There are some store bought sauces I think are awesome, however my budget sometimes determines my tastebuds. The great thing about making your own sauce is it’s really easy to feed a lot of people for fairly cheap. By the grace of some scheduling God both the boyfriend and I were off last Thursday and my mom and his parents were also in town. I really wanted them to meet but I didn’t want the hassle of going out to dinner and figuring out who buys what etc., etc., so I just decided to make pasta. Well, chicken parmigiana, but the star of the show was the sauce. Unfortunately I do not have pictures to go with this recipe (I was busy talking, imagine that!) but my mom raved about it all weekend and my boyfriend ate the rest of it before I got home from being gone at the beach for 2 days.


  • 2 Big cans of tomatoes (whatever your preference is, I used diced tomatoes with basil already in it)
  • 1/2 Onion
  • 2-3 Cloves of garlic (ok, I used like 4 but I LOVE garlic and I knew everyone else did too)
  • 2 Tbsp Balsamic vinegar
  • 2 Tbsp Capers
  • Handful of mushrooms
  • Dash rosemary
  • Dash oregano
  • Dash dried chives
  • Basil oil (I bought mine in the store but one of my favorite blogs BrokeAss Gourmet has a great recipe on how to make your own here)
  • Olive oil
1. Empty cans of tomato into a huge pot. Dice onion and garlic. Saute in a combo of the basil oil and olive oil. The basil oil came in a small bottle so I wanted to be conservative, but if you’re making your own then go for broke baby.
2. Add the cooked onion, garlic, and the oil to the tomatoes. Add all the other ingredients. Especially the balsamic vinegar, it’s my “secret ingredient” that is really not so secret now. It adds a distinct flavor but blends really well with all the other flavors.
3. Bring to a boil and of course stir occasionally. Reduce heat to 2 or 3 and continue to stir occasionally. Seriously, that’s it.
It will be ready to serve when you are ready to serve it. The longer you let it simmer though the tastier it’s going to be. You can serve it and pasta by itself or you can brown some ground beef to make it a meat sauce, or you can do what I did and oven fry some chicken to make chicken parmigiana. It’s so easy and will impress almost anyone that you make it for, plus if you have a lot of people over you can still socialize while making this because most of the magic is done inside the pot while it’s simmering.
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