Italian Meat Sauce - for Spaghetti or any Italian Red Sauce Dish
1 medium onion chopped, or 2 TB dried, minced onion
1 tsp garlic powder or 3 cloves, minced
1 15oz. can crushed or diced tomatoes
1 28oz can tomato sauce, or crushed with puree
2 TB oregano
1 tsp basil
1 tsp Marjoram
1 tsp thyme
1/2 tsp salt
*If using Italian sausage, peel casing from sausage before cooking*, then cook in medium sauce pan until browned. Chop with spoon while cooking so it forms small bite sized chunks.
**I cook sausage in about 2 cups of water and mush it by hand in the water before cooking so it breaks up into fine pieces instead of chunks. then drain when done to remove a large portion of the fat**
Remove meat, set aside in bowl lined with paper towels to drain. Pour out fat from pan.
Add all ingredients in together and simmer, covered, over med-low [ #2 or #3 on my dial] heat for 30 minutes, stirring occasionally.
Why do I do this blog?
Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. Providing the same for others is why Tierney Tavern is here.
If you're looking for something new and tasty to try for dinner, take a look around, and for goodness sake if you like something or even go so far as to make a dish I have posted here—Please leave a comment and let me know how you liked it or any suggestions you might have!
feel free to email me at:firstname.lastname@example.org