basic sauce (for 6)

• 2 large 28 oz (796 ml) cans of tomatoes finely chopped or
pureed or 6 cup fresh (7 large tomatoes)
• 2 tbsp (30 ml) of Italian seasoning
• 2 small 5 1/2 oz (156 ml) cans of tomato paste
• 1/2 tsp (2.5 ml) of salt
• 1 medium sized onion, peeled and finely chopped
• 1/4 tsp (1 ml) of pepper
• 1 clove of crushed garlic
• 1 tbsp (5 ml) of oil

• Sauté onions in the oil until lightly browned, add the garlic and seasonings and stir constantly. The garlic will brown very quickly. Once it is browned, add remaining ingredients and simmer on low for about 1/2 hour. Spoon onto cooked noodles, just before serving. Note: If you want this to be a meat sauce, cook the ground meat and add the tomato sauce ... simmer for another 10 minutes.

Cooking noodles

Into a large pot half full of water, add 1 tsp (5 ml) of salt and bring to a boil. Once boiling, slowly add the noodles (you will have to push them down as they soften). Stir occasionally to avoid noodles clumping together. Cook for about 6 – 8 minutes for thin noodles, such as spaghettini, or check the package ... there are usually instructions. They are best slightly al dente. This means still a little firm, but not mushy.

Noodles tend to boil over easily, especially if you cover them.