My mom has been visiting for the last couple of days, so that’s why I haven’t been able to post – well, that and a cold hit every member of my family.
Anyway, my mom brought with her some homemade pasta sauce. What could be quicker and easier than something that someone else made?
She didn’t give me a recipe for her sauce, most likely because there isn’t one. She’s the kind of cook who just throws things together without ever measuring. But, since her sauce was actually pretty good (after I added some wine and more spices), I thought I’d share the recipe.
Here’s how she did it:
She said she took a couple of jars of plain Ragu. She added to that chopped belled pepper, onions, finely diced carrots, a can of chickpeas (after she ran the chickpeas through the food processer), and diced mushrooms. She put all this in a big pot and cooked it until the veggies were soft. She added 3 garlic cloves and a small amount of salt and pepper.
Now, it was kind of bland, but that’s because she was making it for the babies and not for me. But when I reheated some for my dinner, I added a splash (or three) or wine, a lot more garlic, a lot of black pepper, and a bit of parsley. It was really good.
I’m not normally a fan of anything tomato, I think tomatoes are gross, but this sauce had so much other veggie flavors (and wine) that it was super good. I didn’t think of this at the time, but I think it would be pretty good with some vegan meatballs added.
How do you like to make your tomato sauce?
R.J. de Rossi
Chantal
