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.
- 2 (15 oz) cans spaghetti sauce
- 1/2 of a sweet onion
- 1 TBS minced garlic
- 1/2 of squash cut small
- Some capers
- Some crushed red pepper
- Some bacon (cut small)
- Some blanched broccolis
- Spaghetti noodles
- Salt and pepper for taste
Cut bacon, squash and onion in small pieces.
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.
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.
Cook spaghetti noodles or angel hair noodles (my husband likes thin noodles so I used angel hair).
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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