Spaghetti Sauce

*Originally posted January 5, 2013

I headed up to my parent’s house last night to pickup my dog after work, and my dad asked me what I wanted from the 99.  I am not a big fan of chain restaurants, and there are not many where I live anyhow, but I gave the menu a look and I was surprised to see they have a whole gluten free menu, including one for kids. I ordered a burger on a gluten-free roll, and it was excellent.  I haven’t had a burger in forever because I haven’t found a gluten-free roll I like yet, but now I have.  If only the bar where my running group meets would get on the gluten free train, I would be all set.

I am in week 4 of my marathon training, and tomorrow morning I have to run 11 miles.  One of my favorite aspects of running is the amount of pasta you can eat.  I have been buying Trader Joe’s brown rice pasta lately because it is affordable and quite good. This is my brother’s recipe.  Make sure you buy a big bunch of basil and add it in.  I tried making it with dried basil once and it did not taste as good.

Bill’s Spaghetti Sauce

  • 1 stick of butter
  • 4-5 tbsp olive oil
  • 2-3 onions, chopped
  • 1 head of garlic, minced or chopped
  • 8 oz mushrooms
  • large bunch fresh basil, torn
  • a few springs of fresh oregano
  • salt and pepper
  • 1/2 tsp nutmeg (not necessary if using fresh tomatoes)
  • 2-16oz cans ground peeled tomatoes, or 6 lbs of fresh tomatoes peeled and deseeded
  • 1 small can of tomato paste

On medium/high heat, cook onions until they begin to sweat. Add mushrooms and cook until almost done. Add garlic and cook 1-2 minutes. Add tomato paste, then tomatoes, herbs and spices. Stir well and bring to a gentle boil. Simmer on low at least 45 min- 1 hour. The more the merrier.


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