Okay, it’s my birthday month and every year for my birthday, growing up and now, I always ask for spaghetti. I just love everything about it. But I super love making my own sauce and if I’m really feeling fancy-my own french bread. Nothing beats it-NOTHING! Give it a try!
2 T olive or vegetable oil
1 C fresh or 1/4 C dry onion chopped (1 med to large onion)
2 small green bell pepper, chopped (1/2 C)
2 large cloves garlic, minced or finely chopped
2 cans (14 ½ oz.) diced tomatoes, undrained
3-4 cans (8 oz.) tomato sauce
2 T chopped fresh or 2 tsp dried basil leaves
1 T chopped fresh or 1 tsp dried oregano leaves
½ tsp. salt
¼ tsp. pepper
Saucepan on the Stove Directions:
Heat oil in 3-quart saucepan over medium heat. Cook onion, bell pepper and garlic in oil 2 minutes, stirring occasionally.
Stir in remaining ingredients, . Heat to boiling; reduce heat. Cover and simmer 45 minutes
Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year.
Slow Cooker Directions:
Omit the oil (unless you are using olive oil for flavor)
Mix the remaining ingredients together in 3 ½-6 quart slow cooker.
Cover and cook 6-8 hours.
1 lb. cooked ground beef, Meatballs, or Italian Sausage
1 to 1-1/2 lb Spaghetti pasta, cooked
Homemade French Bread
French Bread 3-4 Loaves
2 T. yeast
2 1/2 c. warm water
7 c. flour
2 T. sugar
1 T. salt (remember this is for 3-4 loaves…so it’s not really alot)
Dissolve yeast in water. Then add sugar, salt and 2 c. flour. Beat. Add rest of flour and knead on floured board (or in standing kitchen mixer) for about 5 minutes. Let rise about 30-45 minutes. Grease 1-2 cookie sheets and sprinkle lightly with corn meal. Punch down bread and knead one minute. Divide into thirds or fourths. Let rest 10 minutes. Roll each piece into ropes as long as the cookie sheet. Place on cookie sheet being sure there is ample space between each rope or loaf. make several evenly spaced shallow cuts diagonally in the top of each loaf; brush with water or egg wash, then brush again and sprinkle with sesame seeds. Let raise until double (about 30 minutes). Place pan of hot water on lower shelf of oven. Bake at 450 for 10 minutes and then reduce heat to 350 for 20-30 minutes or until bread gives a hollow sound when tapped. Remove from pans and cool and wrap in plastic bags. NOTE: This is EXTREMELY delicious warm and the next day but after that it starts to dry out and isn’t very tasty.
© 2013, Crystal. All rights reserved.