15-minute Pasta Sauce
1 medium onion, diced
6-10 cloves of garlic, peeled, smashed, and minced
1 small green pepper, without the seeds, chopped
2 lg. cans tomato sauce
2 small zuchinni, grated coarse
red wine to taste
(optional) parmesan cheese
Sautee onion, pepper, and garlic in olive oil until soft, then add
tomato sauce. Add marjoram, basil, parsley, savory, black pepper,
bay leaf, oregano, and nutmeg the way grandma cooked ("just enough
of each!"). Let simmer on low. Add mushrooms and zuchinni.
(nutmeg is the secret ingredient in really good tomato sauces).
Sometimes I'll also drain, rinse, and chop a can of straw mushrooms
and add them into this.
(For a little fire, I'll add a tablespoon of Busha Brown's Jerk
Sauce, or some cumin, or Hell Sauce (scotch bonnet pepper sauce)).
A splash of red wine adds nicely to the flavor; pour the rest into
the cook and the helpers. For lacto, add a couple of tablespoons
of parmesagen cheese a few minutes before serving.
If you like it thicker, add a small can of tomato paste.