What do you make when you have dozens of quarts of Garlic Basil Tomato Sauce in your cellar? Spaghetti, duh.
From seed to plant, from pot to jar, and finally from storage to your plate. Our tomato sauce completes the nearly year-long journey of our little seeds to our tummies. You can read about it all on our Grow Your Own challenge series. This spaghetti is a solid recipe for your homemade and canned sauce. With more than a quart of sauce per week in storage until next years harvest I need to start showing you how we “use up what we stored up.” It’s easy to make the Garlic Basil Tomato Sauce part of our everyday life.
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Our recipe has no added salt and no sugar. Just fresh ingredients for healthy living. Compare that to your store bought spaghetti sauce. Tonight, my family of six ate about 2/3 of our sauce. This rest of this meal can be easily microwaved and used a lunch in the next couple of days.
What you need:
- One quart of your homemade Garlic Basil Tomato Sauce
- 1.5 pounds ground beef. We used our 1/4 cow we nicknamed “Ross.” I guess you could call this “Ross Spaghetti” if you wanted.
- Box of spaghetti
First, cut up an onion and fry up your beef.
Add your Garlic Basil Tomato Sauce and stir. Keep it on low after it is heated.
Boil your noodles, drain and plate. Add a scoop of the sauce to the top and enjoy.