Marinara Sauce

This basic marinara comes together quickly and can simmer for a few minutes. For a more developed flavor, simmer all day.

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Marinara Sauce

To a large pot, heated to medium, add:

1 tbsp oil

1/2 cup onions, finely diced

2 tsp garlic, minced

Sauté until translucent, then add:

2 (15 oz) cans crushed tomatoes

1 tsp salt

1/2 tsp oregano, crushed

1/8 tsp cayenne pepper

1/8 tsp crushed red pepper

Simmer on low for 15 minutes. . . or a few hours.

If making with meatballs . . .

• Add meatballs, continue to simmer for 15 minutes.

Serve hot over pasta.

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Brenda’s tips:

• Serving size: 4

• The perfect pair with classic beef meatballs

• Delicious over pasta

Spaghetti Sauce (or Lasagna Sauce)

Spaghetti is Brenda’s all-time favorite food that she makes for herself.

That’s a big statement considering everything that she’s known for making.

Today, Brenda’s sharing her favorite Spaghetti Sauce recipe with us. Simple, flavorful, and the perfect paring to some al dente noodles.

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Spaghetti Sauce (or Lasagna Sauce)

In a skillet heated to medium, brown:

1/2 lb ground beef

Drain fat. Season with:

Garlic salt

Seasoned salt

Set aside.

In a large pot, sauté:

1 tsp oil

1/2 cup onions, diced

2 cloves garlic, minced

Once translucent, stir in:

1 can (15 oz) crushed tomatoes

1 can (15 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 tsp brown sugar

1/2 tsp dried basil, crushed

3/4 tsp dried oregano, crushed

3/4 tsp Italian seasoning

1 tsp seasoned salt

Bring to low boil, add:

1/2 lb ground beef, cooked

Let simmer. Stir periodically.

Optional: serve hot over cooked spaghetti noodles with grated cheddar cheese.

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Brenda’s tips:

• Serving Size: 4 servings

• Brenda loves watching the tomatoes reduce and the herbs permeate the sauce. Brenda prefers to allow the sauce to simmer 4-6 hours.

• This sauce is perfect for lasagna.

• Brenda sources her beef in pound packages so generally will brown the entire pound and freeze half for another meal.

Creamy Garlic Sauce

Brenda makes this creamy garlic sauce for pretty much any savory dish that needs a boost: pasta, gnocchi, veggies, chicken, pizza, beef, rice…the sky is the limit!

Scroll to the Brenda’s Tips section to learn how to turn this recipe into a soup.

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Creamy Garlic Sauce

Make a roux:

1 Tbsp butter

1 Tbsp flour

Cook for 2-4 minutes on medium heat.

Whisking continuously, add:

1 cup milk

Once smooth, also add:

1/4 tsp garlic powder

1/8 tsp pepper

1/4 tsp salt

1/8 tsp parsley

1 oz cream cheese

1 Tbsp parmesan cheese

Simmer.

Once thickened, cook an additional 1-2 minutes.

Serve hot.

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Brenda’s tips:

• Serving Size: makes about 1 cup.

• Roux? Sounds complex? Nope. Heat a skillet. Add butter and flour. Start whisking. The butter will melt and whisking will incorporate the flour. Once smooth let it bubble for at least a minute - to cook the flour - and longer will develop flavor. Eventually it can burn so keep stirring but don’t let it darken too much.

• And once you add milk you now have a béchamel. Brenda’s mom always called it a white sauce.

• Brenda makes this creamy garlic sauce for pretty much any savory dish that needs a boost: pasta, veggies, chicken, pizza, beef, rice .... thin it out with a little more milk, cook the roux longer for deeper flavor, or even make a small batch to thicken soup.

Non-Vodka Cream Sauce

As members of The Church of Jesus Christ of Latter-day Saints, we follow what’s known as The Word of Wisdom. We believe that The Word of Wisdom is a law that helps us stay physically and spiritually fit. Part of this law is abstaining from alcohol consumption.

The Church doesn’t have a stance on cooking or consuming food cooked with alcohol; they leave that decision to the individual. While I’ve never cooked with alcohol, I do consume food cooked with alcohol. Brenda neither cooks nor consumes food cooked with alcohol, which means she creates really delicious modified recipes. Just like this one.

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Non-Vodka Cream Sauce

In a medium pot, heated to medium, combine:

1 Tbsp oil

1/4 cup onion, finely diced

2 cloves garlic, minced

Saute for 3-4 minutes, add:

1/2 cup vodka substitute (see Brenda’s Tips)

1/2 cup chicken broth

1 can (15 oz) crushed tomatoes

1/2 tsp salt

1/8 tsp pepper

1/16 tsp red pepper

Bring to boil, reduce heat to simmer for 30-60 minutes. Before serving, add:

1/2 cup heavy cream

Fresh basil leaves

Serve hot over cooked pasta.

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Brenda’s Tips:

• Serving Size: 4

Brenda’s favorite vodka substitutions:

• Apple juice

• Grape juice

• Water with lemon juice