Brown Sugar Barbecue Sauce

This thick, sweet sauce is great over pulled pork or grilled chicken.  It also keeps well in the refrigerator for 1-2 weeks. Use it in place of any bottled sauce.

Ingredients:

1 1/2 cups no-salt added tomato sauce
1/2 cup dark brown sugar
3 tablespoons apple cider vinegar
1 1/2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 teaspoons dry mustard
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon celery seeds
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 (6 ounce) can tomato paste

Directions:

• Combine all ingredients in sauce-pan over medium-high heat
• Bring to a simmer.
• Cook 15 minutes, stirring frequently.
• Thin with a little water if sauce becomes too thick.

Creamy Mushroom Sauce and Pasta

The best thing about this easy mushroom sauce is that it uses no cream!  I make it with skim milk--fewer calories, but every bit as tasty!  It's great over any pasta.  We love it over my Cheesy Chicken Meatballs

Ingredients:
1 pound pasta
3 tablespoons of olive oil
12 ounces of mixed mushrooms, sliced
2 cloves of garlic, minced
4 green onions, chopped
2 tablespoons flour
1 1/2 cups milk
2/3 cups shredded parmesan, plus more for garnish
1/4 cup fresh chopped parsley

Directions:

• Cook pasta in salted water according to package directions.
• Heat oil in large saucepan over medium heat
• Add mushrooms, garlic, onion, salt and pepper and saute about 4 minutes.  Add another tablespoon of oil if too dry
• Add flour to pan and stir.  Cook for 1 minute
• Add 1/2 cup milk and stir to break up any lumps.  Add remainder of the milk and stir to combine
• Bring to a simmer and cook about 5 minutes until thickened
• Remove sauce from heat and stir in parmesan cheese and parsley
• Garnish with extras and serve over pasta immediately

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Pasta Bolognese Sauce

It takes hours to make this meat sauce, but it's worth it!  It makes nearly a gallon, so plan on freezing some, or using for another recipe.  Be patient while it simmers, but don't forget to stir and check the liquid level.  I set the the kitchen timer and stir at 20 minute intervals.

Ingredients:

• 1 large onion, chopped
• 2 large carrots, chopped
• 3 ribs celery, chopped
• 4 cloves garlic
• Extra-virgin olive oil
• Kosher or Sea Salt
• 3 pounds ground round
• 2 cups tomato paste
• 3 cups red wine
• Water
• 3 bay leaves
• 1 bunch thyme, tied in a bundle
• 1 pound spaghetti
• 1/2 cup grated Parmesan
• Half and Half, or cream

Directions:

• In a food processor or blender, puree onion, carrots, celery, and garlic into a coarse paste.
• Coat a large pan with oil and heat over medium heat.Add the pureed veggies and season generously with salt. 
• Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes.
• Add the ground beef and season again generously with salt. Don't rush this step. Cook another 15 to 20 minutes.
• Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
• Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. 
• Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 1 cup at a time. 
• Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
• During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. 
• When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
• While the pasta is cooking, stir in 1/2 to 1 cup of half and half. Remove bay leaves and thyme. 
• Remove 1/2 of the ragu from the pot and reserve.Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce.
• Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced.
• Turn off the heat and give a big sprinkle of Parmesan. Toss vigorously.
• Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmesan and serve immediately.

Marinara Sauce

I love this sauce! It works with meatballs, in a baked ziti casserole, or just over spaghetti. It takes some time, but it freezes well. The secret is carmelizing the onion to give the sauce a richer flavor.

Ingredients:

1 tablespoon olive oil
6 cups chopped onion, about 3 med
1 tablespoon sugar
3/4-1 cup red wine
1 tablespoon olive oil
2 teaspoons dried oregano
1 teaspoon salt
½ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon dried basil
½ teaspoon pepper
¼ teaspoon crushed red pepper
6 garlic cloves, crushed
2 (28oz) cans crushed tomatoes, undrained
2 (14.5oz) cans diced tomatoes, undrained
2 (6oz) cans tomato paste

Directions:

• Heat oil in a Dutch oven over med heat; add onion and sugar. Cook 30 minutes or until golden, stirring occasionally.


• Stir in wine, cook 1 minute. Add remaining ingredients; bring to a boil. Reduce heat and simmer 3 hours, stirring occasionally.
  
  Cool completely before freezing. Yields 9 servings (1 cup each)