Grant’s Basic Spaghetti Sauce - Grant Wilson
INGREDIENTS
3 Tbsp Extra Virgin Olive Oil
1 small Onion diced
1 lb ground meat (beef, turkey, pork)
3-5 cloves of Garlic
2 large Bouillon Cubes (chicken or beef)
2 15oz cans Tomato Sauce
2-3 Tbsp dried Basil
2 Tbsp Mayo
Salt & Pepper
1.5 lb dried Pasta
METHOD
1. Get the water for the pasta going. Add salt.
2. While waiting for the water to boil, put a large saucepan on medium heat. When pan is warm, add olive oil.
3. When you can smell the olive oil, add the onion and a couple shakes of salt. (Add garlic here if you like your garlic mild)
4. When the onions are almost tender, add the meat, breaking it up as you mix it.
6. When the meat is all browned, add the bouillon cubes, mash them, and mix them in.
7. Add the tomato sauce along with the basil and mayo. (Add the garlic here if you like your garlic strong).
8. Reduce heat and let simmer for at least 5 minutes.
9. When pasta is done, drain and add to the sauce.
VARIANTS
- For a pink sauce, add a pint of cream before you let the sauce simmer at the end.
- For a more tangy sauce, add a tablespoon of Balsamic vinegar.
- For more veggies, dice carrots and celery very small and add with onions. Other veggies such as, eggplant, or zucchini, add once the onions (carrots and celery if you added them) are just tender.