An Asian Woman and her Spaghetti Sauce

Last month, with the grocery program came 2 cans of Del Monte spaghetti sauce. I want to use them up. Know nothing about how spaghetti sauce supposed to taste, but know exactly how I want my spaghetti sauce to taste like. Iwant some saltiness in every bites to offset the sourness and sweetness of the sauce. I am not very fond of olives so I used capers. I also used blanched broccoli because I want something green to bring out the red color of the sauce. And because my husband is Korean, we need some heat. Thus, red pepper flakes are a must. We like pork more than beef, so using up some leftover bacons is unavoidable. There is an old saying in Vietnamese: deaf people are not afraid of gunshots. I am “deaf” right now. I am going to cook spaghetti sauce my ways.
Massimo Battura can grind his teeth, pull his hair, and clench his fists.
Here I come.


  1. 2 (15 oz) cans spaghetti sauce
  2. 1/2 of a sweet onion
  3. 1 TBS minced garlic
  4. 1/2 of squash cut small
  5. Some capers
  6. Some crushed red pepper
  7. Some bacon (cut small)
  8. Some blanched broccolis
  9. Spaghetti noodles
  10. Salt and pepper for taste


  1. Cut bacon, squash and onion in small pieces.

  2. Blanched broccolis in some salt water for 2 minutes. Run under cold water to preserve its green color. Squeeze out extra water. Chop broccolis into small pieces. Set aside.

  3. On high heat, in a hot pan, put some olive oil, stir fry onion and garlic for 1 minute. Add bacon, squash, capers and red pepper flakes. Cook for another 2 minutes. Pour 2 cans of spaghetti sauce. Add salt and pepper to taste. Bring to a boil. Decrease heat to low. Simmer for 1 1/2 hour.

  4. Cook spaghetti noodles or angel hair noodles (my husband likes thin noodles so I used angel hair).

  5. Put noodles into plate. Put some broccolis on, pour sauce over. I used some broccoli for decoration. Just the red color looks boring to me. ?

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