One of my favorite days in Columbia, SC is the the Junior League Clean Sweep, the best garage sale in the South, people line up hours before in the usually really cold winter weather. (It's happening this winter on Feb. 2014, so if you are in the area I highly recommend it). I usually get Southern artwork, some chicklit and of course cookbooks.
I got my Buca Di Beppo cookbook there and have loved using it. When Josh and I got married and I moved into his house, I got rid of a lot of my cookbooks, because lets face it you can get a lot of the recipes you need on Pinterest. But there is something about having your go to recipes in your favorite cookbooks and I couldn't part with this one.
The only things I do differently from the recipe in the cookbook, are, I throw everything in the pot at once, I don't throw the olive oil and onions in first and I don't use fresh basil (for budget reasons), I used dried basil from a spice jar.
What you will need:
2 cans, crushed tomatoes ( I got mine at Aldi, for 99 cents)
1 red onion
1/4 cup olive oil
6 cloves of garlic
Basil, dried or fresh
I chop my onion and garlic together in my favorite kitchen gadget ever, my Ninja ( we got it from my cousins for our wedding, and it rocks... it even makes veggies small enough that Josh will eat them) and I throw all the ingredients in a big pot, I put it on high to medium heat for 35 minutes, stirring occasionally and keeping it covered ( otherwise pasta sauce will fly and burn).
It makes about four to five servings depending how much pasta sauce you like on your spaghetti ( I liked mine drenched!). I freeze about half so it makes a good amount for our little family.
I hope your Thanksgiving has shaped up awesome. We have been staying up way to late watching documentaries about Alaska ( I know we are wild) and sleeping in.
I am so thankful for this guy, who tomorrow I will be celebrating six months of marriage with!