This is one is my own Kitchen Psycho recipes. I like the texture of linguine as opposed to spaghetti, but you can use this with any pasta. I love it with lasagna and manicotti, especially. This sauce has amazing flavor and made from scratch, but super easy.
Too, I am sick and tired of having High Fructose Corn Syrup in everything, including canned sauces. I cannot stress enough how much you should AVOID this ingredient at all costs. Nothing about it is good. Don't let those "corn sugar" commercials fool you.
I always inspect the ingredients of everything I buy. You should, too. Know what you're putting in your body!
Italian Meat Sauce for Pasta
3-4 Roma tomatoes, sliced into strips.
2-3 cloves garlic, diced
half a handful fresh basil
half a handful fresh parsley
half a handful fresh oregano
half a handful fresh cilantro
1/2 tsp salt
2 12-oz cans plain, no salt added tomato sauce
1 lb ground beef (or use half of that and add two or three links of Italian sausage, mild or spicy)
red pepper to taste (careful, this can get really spicy if you don't watch it, but I love it!)
In a semi-deep skillet, (a big frying pan will do) drizzle olive oil and add tomatoes, garlic, herbs, and salt. Cook down on medium heat, stirring occasionally, until it makes its own sauce. Add tomato sauce, cook another five mins. Add cooked meat (browned in a separate pan) and red pepper and cook another five to thirty mins on low. Letting it simmer will let the flavors mature, but the fresher, the better.
Add pasta, best with linguine, or with a pasta that has cheese, like manicotti or lasagna!
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg