BAM Spag Sauce

BAM's Spaghetti Sauce

This recipe is a kicked up version of Malto Mario's basic spaghetti sauce. His recipe can be found on The Food Network.

This recipe is not a thick marinara sauce and will contain more juice. I prefer this sauce as I get to taste the noodle along with the sauce.

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Ingredients

Two 28 oz. cans of Whole Tomatoes

Two cloves of garlic (sliced or minced, your choice)

Two medium carrots (shredded)

1/2 medium green bell pepper (chopped) --You can substitute any peppers you like

1/2 medium onion (chopped)

6 tbl. Fresh Basil (torn or ripped is fine) -- I will sometimes use dry basil if I do not have fresh on hand. Just use less.

1 tbl. Dry Oregano

2 oz's of sliced button mushrooms (wiped clean with a damp paper towel)

Three bay leaves

2 oz's of tomato paste

One tbl of fresh ground pepper

Two tbl of salt

Extra - Freshly Grated Pecorino Romano Cheese.

Preparation:

Cut and chop all of the ingredients above prior to cooking.

Use your hands to crush the tomatoes leaving some chunks along the way. This will add some texture to the sauce.

Using a three quart stock pot on medium heat, add in a three second drizzle of Olive Oil to the pan, toss in the onions first and add a little sauce to let the onions sweat (about 1 minute), then proceed to add the garlic and thyme. NOTE: You do not want to add the garlic right away as it may burn and become bitter.

Add in the bell pepper, shredded carrots, bay leaves, Oregano, half of your chopped basil, tomato paste, salt and pepper. Cook for about 5 minutes, stirring occasionally. Add a little more oil if needed.

Carefully add the crushed tomatoes and simmer, stirring occasionally, for about 1 hour to allow the flavors to meld.

When you are ready to eat, bring your pot of water and salt to a boil to cook your pasta. Note -- When cooking your pasta, make sure you put enough salt in the water. I like to use sea salt and the water should taste like salt water.

While you pasta is cooking (up to Al dente), heat up a medium sauce pan over medium heat, drizzle in some olive oil. Strain your pasta and dump it directly in your sauce pan.

Pour a couple 4 oz ladles of sauce on top of your pasta, added the chopped basil and cook the pasta until done (about 3-4 minutes)

For an added bonus, grate some Pecorino Romano cheese directly in the pan and heat through for about 45 seconds.

You are now done. Grab yourself some garlic bread and go to town. I prefer Texas Toast with cheese.