My mother occasionally made homemade pasta sauce. It was one of her standard feed-a-crowd recipes, because she made a lot of it, in a very big pot, that simmered on the stove for a long time, not all day, but long enough to bring out rich flavors. She’d pair it with spaghetti, the very long kind that came wrapped in blue paper, a salad with “ketchup dressing” (salad dressing made in the almost-empty bottle of ketchup), and a long loaf of garlic bread, which was actually my favorite part of the meal. It was slathered in butter, with happy chunks of chopped garlic mixed in, and baked in the oven wrapped in aluminum foil. The steamy, garlicky aroma and the dripping butter of that garlic bread brought me such joy, even as a child.
Pantry/Freezer Vegetarian Pasta Sauce
Pantry/Freezer Vegetarian Pasta Sauce
Pantry/Freezer Vegetarian Pasta Sauce
My mother occasionally made homemade pasta sauce. It was one of her standard feed-a-crowd recipes, because she made a lot of it, in a very big pot, that simmered on the stove for a long time, not all day, but long enough to bring out rich flavors. She’d pair it with spaghetti, the very long kind that came wrapped in blue paper, a salad with “ketchup dressing” (salad dressing made in the almost-empty bottle of ketchup), and a long loaf of garlic bread, which was actually my favorite part of the meal. It was slathered in butter, with happy chunks of chopped garlic mixed in, and baked in the oven wrapped in aluminum foil. The steamy, garlicky aroma and the dripping butter of that garlic bread brought me such joy, even as a child.