Homemade Pasta Sauce

ladydy911

I made this and everyone loves it, even the 3 year old.
Brown a pkg of lean ground turkey, then add
2 cans diced tomatoes do NOT drain
1 pkg pre-washed pre-sliced mushrooms *may seem lazy but I work 10 hour days so it works for me*
3 big handfuls of baby spinach
Pinch of minced garlic
Cook all together until the mushrooms are soft and the spinach is wilted
Serve over whole wheat pasta or jasmine rice.

OR

This weekend I sautéed the mushrooms in a tiny drop of extra virgin olive oil in my ceramic pan before I added it to the sauce. It was AWESOMESAUCE!

This is the only way we to *pasghetti * anymore.

Loulady

I like roasting roma tomatoes with spices, and then just putting them in the blender. It makes for a deeper flavor to me.

tessi1993

Any idea how many calories this is??

This is my "pasta sauce for one" recipe. I make it often. It's easy and works perfect with 6 oz. of pasta.

8 oz. can tomato sauce
1/8 tsp. salt
1/8 tsp. dried oregano
1/8 tsp. dried basil
1/16 tsp. crushed red pepper (more or less to taste)
2 cloves garlic, minced (I use freeze dried garlic -- about 1 tsp.)

Stir all ingredients together in a small sauce pan and cook on medium/medium-low while your pasta water boils and your pasta cooks. (Around 15 minutes total).

TheGoktor

Any idea how many calories this is??

This is my "pasta sauce for one" recipe. I make it often. It's easy and works perfect with 6 oz. of pasta.

8 oz. can tomato sauce
1/8 tsp. salt
1/8 tsp. dried oregano
1/8 tsp. dried basil
1/16 tsp. crushed red pepper (more or less to taste)
2 cloves garlic, minced (I use freeze dried garlic -- about 1 tsp.)

Stir all ingredients together in a small sauce pan and cook on medium/medium-low while your pasta water boils and your pasta cooks. (Around 15 minutes total).

Enter it into the recipe maker function here, and it will tell you all the cals and macros!

MoRiv1986

Bump.

zytah

http://www.food.com/recipe/jo-mamas-world-famous-spaghetti-22782

i use this one. works fantastic in our lasagnas too. i usually make a huge batch and freeze the finished sauce in mason jars for future use.

acpgee

Here's one that is not tomato based. Made it tonight. Very easy with a lovely subtle sweetness. Skipped the cream, skimped on the butter and used torn basil instead of chopped parsley.

http://thepioneerwoman.com/cooking/2013/05/quick-and-easy-roasted-red-pepper-pasta/