My Goodness, That Tasty No-Meat Sauce!
Alright, alright, listen up, y’all! I’m gonna tell ya how to make a spaghetti sauce, but hold your horses, it ain’t got no meat in it. Yep, you heard me right, no meat! But don’t you go turnin’ up your nose just yet, ’cause this here sauce is so good, it’ll make your tongue slap your brains out!
We gonna make us a Mediterranean spaghetti sauce, fancy name for somethin’ that’s actually pretty darn easy to whip up. First thing’s first, you gotta get yourself some tomatoes. Now, I like to use them fresh ones, the kind that smell like sunshine and dirt all mixed together. But if you ain’t got fresh, them canned ones will do just fine, just make sure they’re good quality, you know? Don’t go buyin’ that cheap stuff that tastes like tin cans.
- Get your veggies ready: You need some onions, garlic, and maybe some bell peppers too. Chop ’em up all nice and small, not too big, not too small, just right. You know, like when you’re choppin’ up stuff for the chickens, only smaller. And don’t forget the herbs! We need some basil and oregano, fresh is best, but if you gotta use dried, well, that’s alright too, just don’t use too much, or it’ll taste like you’re eatin’ a bush.
- Saute time: Get yourself a big pot, pour in some olive oil – yeah, the good stuff, don’t skimp on the olive oil – and heat it up. Throw in your onions and garlic, let ’em sizzle and pop till they smell all fragrant and yummy. Then toss in your bell peppers, if you’re usin’ ’em, and let them cook till they’re soft.
- Tomatoes go in: Now, pour in your tomatoes, juice and all. If you’re usin’ fresh tomatoes, you might need to add a little bit of water, just enough to make it saucy. Bring it all to a boil, then turn it down low and let it simmer. This is the important part, you gotta let it simmer for a good long while, at least an hour, maybe two. The longer it simmers, the better it tastes. It’s like makin’ moonshine, you can’t rush it.
- Season it up: While it’s simmering, add your basil and oregano, a pinch of salt, some pepper. You can also add a little bit of sugar, just a tiny pinch, to balance out the acidity of the tomatoes. Taste it as you go, and add more seasoning if you need to. Don’t be shy, now, it’s your sauce, make it how you like it.
- Almost there: Once it’s simmered long enough, and it tastes just right, you’re almost done. Some folks like to blend it up smooth, but I like mine a little chunky, you know? So, I just mash up some of the tomatoes with a fork, and leave the rest as is. But that’s up to you, do what feels right.
And that’s it! Your Mediterranean spaghetti sauce, no meat, all flavor. Boil up some spaghetti, toss it with the sauce, and you got yourself a meal fit for a king, or a queen, or even just a hungry old woman like me.
Now, you might be thinkin’, “But where’s the meat?” Well, honey, you don’t need no meat! This sauce is so good, it’ll make you forget all about meat. It’s got all them veggies, all them herbs, all that flavor, it’s enough to fill you up and make you happy. And you know what? It’s good for you too! All them tomatoes are packed with vitamins and good stuff. So, you can eat your spaghetti and feel good about it too.
So go on, give it a try. You won’t be disappointed. And if you don’t like it, well, then you just ain’t got good taste buds, simple as that. But I bet you’ll love it, just like everyone else who’s ever tried it. It’s a winner, this one is! Trust me, I know what I’m talkin’ about. Now go on, get cookin’!
One last thing, don’t forget to add a good glug of that olive oil on top of the spaghetti when it’s all done, it makes it taste even better! And maybe a little sprinkle of fresh basil, for pretty. We eat with our eyes too, you know!
Tags: [mediterranean spaghetti sauce, no meat spaghetti sauce, vegan pasta sauce, tomato sauce, basil, oregano, olive oil, easy recipe, healthy recipe]
