Nov. 5th, 2008

rockwood: (Default)
I like tomato sauce for pasta (among other sauces), but I always feel it's not really a solid meal unless it's a thick tomato sauce---usually one with ground beef or turkey---rather than a thin marinara type.

Now, I'm not vegetarian myself, but I like to cook for one in particular, so this posed a bit of a conundrum. More so, since beyond just being less tasty, a thin tomato sauce offers zilch in the way of protein.  Fortunately, a little bit of experimentation with myself as the guinea pig has proven that Morningstar Farms brand 'griller' crumbles make an acceptable substitute, at least as far as I can tell.

Here's tonight's version:
Dice a medium or large sweet onion. Heat 2-3 tablespoons of oil in a deep frying/sauce pan (I like the ones with vertical sides, rather than the bowl-shaped ones) over medium-high heat; add in 3 cloves of mashed/pressed/diced garlic and 2 bay leaves, and stir gently until the bay leaves start to brown. Add the onion, and cook until the onion is gone mostly transparent and JUST starting to fry, stirring constantly. This can take a bit.

Then add 3 teaspoons of dried basil, 2 teaspoons dried oregano, 2 teaspoons dried thyme, and a little more oil if it's going dry. Mix thoroughly, and then add one 12oz package of the Morningstar crumbles and mix again. The crumbles should cook/thaw pretty fast; as they start to, reduce the heat to medium. After stirring for about 2-3 minutes, dump in one jar of your tomato sauce of choice (I recommend a basil or olive oil & garlic variety). Grind some peppercorn into the mix, about five or six twists of a hand grinder or similar, and 3-5 tablespoons of grated parmesean cheese, and mix everything thoroughly. Let it continue cooking until it's as thick as you prefer, and serve on a pasta of your choice.

Came out quite well, though if you don't let the crumbles cook long enough they can be a bit chewy.

Blessed be,


rockwood: (Default)

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