Pasta Sauce

Pasta is cheap to make in bulk, a good use of leftovers, extremely versatile, and there is a million varieties of noodles to pair it with. Most of these will keep for at least a few days in the fridge, and you can even keep batches in the freezer.

The base of many pasta dishes is tomato sauce. It is also the longest part to cook. If you are short on time, you can always substitute this base for a jar of store-bought, and go from there. However, if you have access to fresh tomatoes and want to convert those to real sauce, this is how you do it:

(fill in later once refined)

Plain cans of tomato sauce can be used in any of the following recipes, but like the homemade sauce above it will also take time to prep in advance. However, plain canned tomato sauce keeps well in storage for a long time, and it is cheaper than the jars of spaghetti sauce that are already pre-seasoned.

(fill in later once refined)

• 1 pound of meat (sausage, ground beef or turkey all work really well here)
• 1 small onion, diced, and 7 cloves of garlic, minced
• 2 Roma or San Marzano tomatoes, diced
• 2 cups of misc vegetables, chopped (things like zucchini, mushrooms, etc)
• 1 jar of tomato sauce
• Optional: 1 tube “liquid” chorizo

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