What's in The Cupboard Red Sauce

“What’s in the cupboard?”  When you’re on a limited budget and feel you can’t afford to follow recipes in a cookbook, make room for Mrs. Possibility, the mother of great tasting meals.  (Mister or Ms. would be equivalent substitutes)  It’s time to make cheerful use of all the food you have in your home.  For me, this is where the challenge of creating food begins.

Today I made a ravioli and red sauce.  If there is one thing that is true about my sauces, it’s that they never taste the same twice.  Today I ventured to discipline myself for the sake of the blog.  I actually worked out measurements for everything I added to the sauce.  Honestly, this cramped my style.  I cook to taste, so if I don’t give measurements, just add the ingredients (in order) until it tastes good.  I personally don’t taste while cooking.  Sometimes I use Brian, but that’s practically futile as he has the palate and sinus of a grizzly.  Call me the bloodhound, I smell as I go.

             Red Sauce:

            One sausage, cut up small

Chop and sauté:

                        ½ onion

                        ½ pepper

                        2 garlic cloves

                        1 carrot

            Add to mixture:

                        2 bay leaves

                        1 TBSP Basel

                        Salt

                        1 TBSP Italian seasoning

                        1 med can diced tomatoes

                        1 sm. can tomato paste

                        1 sm. can tomato sauce

                        1 TBSP sugar

                        Pinch cinnamon

                        2 cups of water.

I was in a hurry again, so I let it simmer on the stove top.  Otherwise, it goes in a 350 degree oven for at least an hour.  This blends flavors for a snappier sauce.  My son Ted noticed I did not put my sauce in the oven and told me it wasn’t as good as usual.  “Good, not great, mom.”