Spaghetti Sauce and Sausage

Spaghetti Sauce:

I whole garlic bunch, minced

½ Tbsp olive oil

7 (8 oz) tomato sauce or 2 (28 oz) tomato puree

½ cup water

Salt and pepper

About 2 Tbsp Parmigiano Reggiano cheese

Basil

In a pot sauté garlic in the olive oil.  Add the tomato sauce and water.  Season liberally with the basil. Add salt and pepper.  Simmer for 25-30 minutes, or until thickened.  You can add crushed red pepper for a kick, or crushed tomatoes, or onions.  Whatever you are use to. The way it’s written it makes 6½ cups and is around 50 calories per ½ cup and less than 1g fat.  I make the whole lot and then serve it with spaghetti, chicken parmesan, and lasagna.  I add sausage if it’s for spaghetti and it’s best to make your own sausage.  It has a whole lot less calories.

Sausage:

½ pound extrea-lean ground pork, pork tenderloin ground, ground turkey or chicken

1 Tbsp minced red onion

1 ½ tsp minced garlic

½ tsp dried thyme

¼ tsp ground sage

¼ tsp cayenne

¼ tsp black pepper

1/8 tsp salt

Combine all.  Shape into 4 equal balls and smash between wax paper.  Freeze for a month or refrigerate for 3 days if you’re not cooking them all.  Cook in a very hot skillet sprayed with olive oil.  Cook till browned and no longer pink inside.  Can serve on a breakfast sandwich or crumble up raw and use like regular sausage in a sauce or breakfast dish.  If you are going to eat this plain, then you will need to add more salt.

72 Calories per patty and 2g fat  Biggest Loser Recipe

You can get ground tenderloin at a butcher shop.  I like Snider Bros. on 6245 Highland Drive Salt Lake City.