I am off to make a tomato red sauce for my hubby. He has worked a lot of 12 hour shifts lately and he has not complained but I know it is hard for him. On my way home from my shots I stopped at the Publix grocery store ( great people ) and picked up all I needed to make hubby a grand meal when he wakes up.
I make my sauce with a base of Dei Fratelli tomato sauce as I find them the most tasty. Then I add cut mild sausage ( I get the long links and slice them into small sections as Ron likes the taste to bite into them ) and we went back to very lean beef ( was trying to not use beef but can not find anything we like as much ) and then add minced garlic, oregano , sweet basil, rubbed sage, thyme, peppers ( I use a mix of green , yellow, and red ) diced celery, and a small bit of chopped onion ( I don’t really like the taste of onion but in a sauce it adds a good flavor ) and after the sauce is hot and simmering I add some organic meat balls Ron likes. People have different takes on meatballs , some think they should be baked and then added , I feel they should be put in the sauce to take on the flavor. I also got two kinds of “toasted bread” for the supper, one garlic and one three cheese. I may have forgotten a few things I add or do but you get the idea. Sauce shouldn’t ever come out the same if you make it often. I feel it should be adaptable and change with your feelings / mood. To me my cooking is an extension of myself and reflects how I am feeling at that time. Lucky for me Ron loves my cooking. ( also my extension of my self ? ) Hugs