A Quick Post For A Quick Recipe

The On Top Of Spaghetti cookbook from Providence’s Al Forno begins to pay off.  I started with a slight variation on their simple “mother” sauce recipe, and it came out great.

So here’s what I did:

1. Minced up 3 big garlic cloves, for about a tablespoon’s worth, and sauteéd it in a little more than 1/4 cup of olive oil until it began to turn golden, maybe two minutes over medium-low heat.
2. Carefully (to avoid splashing) added 2/3 cup of chicken broth & 2/3 cup of red wine
3. Brought it to a boil, then reduced to a simmer and let half the liquid boil off.
4. Added 1 28 ounce can of crushed plum tomatoes
5. Brought it back up to a  boil, then let simmer for about five minues
6. Salted to taste (about a half a teaspoon), added a tablespoon of dried basil

… and that’s it! The sauce finished in those five minutes, and then I added it to some seasoned ground turkey I browned up before finishing some penne with it. The rest of the basic sauce went into refrigerator & freezer portions. This makes about 5 servings, and took a total of maybe 10-15 minutes.

DON’T EVER HAVE SAUCE FROM A SUPERMARKET JAR AGAIN!