Trial And Error Has Finally Brought Me The Best Pasta Sauce

Husbando is a huge fan of Italian food. He could eat pasta every day if he could. But he has a culinary background, so he's PICKY.I'm not as big a fan, because it just always seemed.... bland to me. Maybe it's because we always ate pasta sauce out of a can. Well now, I have managed to cobble together a recipe for homemade pasta sauce that is not only easy, but it's tasty. In fact, Husbando says it is "The Best Ever".

He may be a little biased, though. Try it for yourself and see what you think!

It's not from scratch scratch, so if you're not a huge chef, don't get nervous. You can use any kind of meat you want in or with it, or you can just leave meat out. Up to you, really.  I've made it with ground beef, ground turkey, and chicken breasts. Chicken breasts are Husbando's favorite so far, so I'll use that example here.

First, take your pan, heat it up on the stove, about medium high. Melt a tablespoon of butter (or margarine, whatever you have) and a splash of olive oil in your pan.  Cut up about a fourth of a cup of a small white onion (I prefer those, but if you like another kind, go for it) and cook it in that pan til it gets a little soft.

Take two normal sized chicken breasts and cut them up into bite sized pieces. Season them with seasoned salt and pepper (just use what you've got in the pantry, regular salt is okay too).  Cook them up in the onions and butter until they're cooked through.

While they're cookin, you can get your sauce together in a bowl. You'll need:

• 1/4 teaspoon Oregano
• 1/2 teaspoon Salt
• 2 cloves of garlic (I use the minced stuff from a jar, they tell you on the side what the equivalent is)
• 2 cans of tomato sauce (about sixteen ounces)
• 1 can of tomato paste
• 1/4 teaspoon sugar
• 2 tablespoons basil
• A good shake of dried chives

Simple, right? Just mix it up in your bowl and then pour it over your meat and onions. Stir it up and let it bubble until it's warm and ready.

Now you can't have pasta sauce without pasta, right? Right. You can use any kind of pasta you have in your pantry. I've used it with spaghetti, angel hair, penne, etc. One thing Husbando likes me to do is after my pasta is cooked and ready, he likes for me to melt in a small tab of butter with a spoonful of minced garlic. Once it's all cooked, drained and buttered, you can spoon your sauce on top, and maybe do a sprinkle of Parmesean. If you're feeling really fancy you could put some chopped parsley on the to, but usually Husbando doesn't even notice that so I don't bother.

I usually serve it up with one of those frozen garlic bread loaves and a little salad, and wah-lah! Dinner is served. And it was so quick and easy.  Try it out sometime and let me know what you think!

Do you have any tried and true weekday dinner recipes? Stuff that's easy and quick to throw together on a school night? Let me know in the comments!

Pastily yours,
Behka