As a mom I absolutely love cooking for my family but what I love even more than that is every chance I get to cook with my kids. Spending time with them while having the chance to create precious memories and great food is something I will treasure for always and that I hope they will too. For my Mother’s Day dinner this year I wanted pasta and my two youngest boys have been really into cooking lately. They want me to show them how to cook and bake everything that I make. I love that they are learning a new life skill, improving their math skills and learning the science behind food all at the same time. So this afternoon we made my favorite Spicy Meat Sauce with Barilla® Spaghetti.
This sauce has been an evolution over the years. It’s taken me playing around, experimenting and trial and error until it’s become what it is now. Making this sauce is just a few simple steps and so worth the effort. Both my husband and I love our pasta to have a little heat to it while still being edible for the kids. I know to a lot of people making your own sauce seems intimidating but it’s really easy to do and this recipe makes enough for 2-3 meals depending on the size of your family.
My boys were so proud of how well their effort came together today! As their mom I love being able to pass down stuff I love to them so that someday they can share these recipes with their families. Traditions like this are what makes being a mom so special!
- 2 tbsp. olive oil
- 1 ¾ lbs. Hot Italian sausage, without casing
- 1/2 c. onion, finely chopped
- 2 oz. Pepperoni slices, quartered
- 3 garlic cloves, minced
- 2 6 oz. Cans of tomato paste
- 1 15 oz. Can of tomato sauce
- 1 28 oz. Can of crushed tomatoes
- 1 1/2 c. water
- 2 tbsp. Sugar
- 1 ½ tsp. Basil
- ½ tsp. Fennel
- 1 tsp. Italian seasoning
- ½ tsp. Oregano
- ½ tsp. Salt
- ¼ tsp. Pepper
- 1/2 tsp. Red pepper flakes
- Add the olive oil in a large heavy bottomed pot or dutch oven. Brown the Italian sausage and onion over medium-high heat. Once the meat is almost brown and the onions are turning translucent drain the fat and ad the pepperoni and garlic. Continue stirring frequently so that the pepperoni and garlic do not burn. Cook for a minute or two. Add the tomato paste, tomato sauce and crushed tomatoes. Stir to combine. Add in the water, sugar and seasonings. Bring the sauce to a boil and then lower the heat to low and cover. Continue to cook on low for 2 hours stirring occasionally. If the sauce thickens up to much add another ½ cup of water.
- Use the sauce in your favorite pasta dish or store in air tight containers in your freezer until ready to use. Defrost frozen sauce in the refrigerator overnight and then heat through on the stove.
This is a sponsored conversation written by me on behalf of Barilla. The opinions and text are all mine.
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