Wednesday, December 28, 2011

A Twist on the Ol' Bolegnese

One of my favorite meals in the world on a cold winter night (particularly when I'm under the weather like right now), is pasta with meat sauce.  Home goodness.  But I decided to take a twist on the normal bolegnese.  I will also admit that we still are without many fresh products in the house, so most of this is from a can or a jar.  And I'm alright with that.

1 T of olive oil
3 garlic gloves
5 hot Italian sausages, casings removed
2 cans fire roasted diced tomatoes (found in regular grocery stores)
1 jar of plain tomato sauce (not one of the special flavored ones...this sauce will have enough flavor)
2 T of oregano
1/2 box of whole wheat spaghetti
(Makes about 5 servings)

Boil the water for the spaghetti.  I don't have any precise measurements, but just follow any box instructions.  Or make your own pasta, if you're way fancier than me.  And I like to cook with whole wheat spaghetti...a bit less of the guilt.  Keep on eye on the boiling pasta while making the rest of the dish.  Isn't too bad.  Just make sure not to forget about it.

Heat up 1 T of olive oil in a sautee pan and add in the garlic.  While the garlic cooks, uncase the sausage.

Once the garlic is cooked, brown the sausage in the pan with the garlic and the olive oil.  Break up the sausage in the pan and cook until browned.

While the beef is browning, combine the can of sauce and the two cans of fire roasted tomatoes, as well as the thyme.  I like to mix mine together, although you can just pour everything straight onto the meat after it browns.

Once the meat is browned, add in the rest of the ingredients and turn heat down to medium and let sit, stirring occasionally, for at least 15 minutes.  The longer you cook it, the more the flavors will come out.

And voila!  Just put pasta in a shallow bowl and add the sauce.  I like more sauce than pasta.  I also like to top mine with some shredded parmesan cheese, although this can be omitted.

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