Okay, so they're actually quite averaged sized, and came straight out of the freezer case at Trader Joe's, but the perspective still cracks me up. Just me? I'm okay with that.
Last week, when we needed some comforting, spaghetti and meatballs was just the thing. Homey, hearty, and simple, it's some serious sustenance with very little effort. Here's what you need to know: in my potentially blasphemous opinion, there are two key elements to successfully making a basic spaghetti sauce in a short amount of time: a lot of oil (fat carries flavor), and you've got to puree at the end. According to your upbringing, this may or may not be traditional, but we're talking about spaghetti sauce here, what is traditional? Probably whatever your mom made, and if your mom made prego from a jar, well then here you go, I've got a new tradition for you.
Spaghetti Sauce
1 medium onion, chopped
3 cloves garlic, smashed and chopped
1/4 c. olive oil
a pinch of red chile flakes (optional)
1 28-oz. can whole peeled italian tomatoes
1 bay leaf
a good pinch of oregano
salt to taste
Saute the onion in the olive oil over medium-low heat until translucent and beginning to brown. Add the garlic and chile flakes and cook for about 2 more minutes, until soft and fragrant. Add the canned tomatoes and their juices, and smash up a bit with a wooden spoon. Add the bay leaf and the oregano and let simmer for about 20 minutes until the juices are reduced (the length of time it takes to boil a pot of water and cook spaghetti will do fine). When the sauce is cooked down a bit and smelling delicious,take out the bay leaf and puree the sauce. Stick in an immersion blender, if you have one, and blend until fairly smooth.
(So that was the step that I fear every authority on the subject would consider wrong, nonetheless, I do this for several reasons: 1) I don't have a food mill to grind up my tomatoes. 2) This way I don't have to worry about how big or small I chop anything. 3) It emulsifies the oil into the sauce. 4) It's more delicious this way because the onion and garlic and seasonings become one with the tomato - a whole new delicious one.)
Once blended, salt to taste, you'll probably use about a teaspoon depending on your brand of tomatoes and your palate.
By the way, that made enough sauce for a 1 lb. bag of spaghetti, and most of a package of meatballs. That is a pot of food to feed about 6 people, depending on appetite. Tomorrow I'll tell you what to do with the leftovers, if you happen to have any.
