Dan Bites

I wanted to make my own spaghetti sauce this past Monday for our meatless dinner. I was disappointed that Stanley’s didn’t have any canned tomatoes Monday morning when I went shopping for my veggies. I was going to make a mushroom ragu with basil, but those plans went out the window because I didn’t feel like cruising to any other stores just for a can of crushed tomatoes. I knew I had an unopened jar of Whole Foods Marinara sauce, so I figured I’d just doctor that up instead of running around town all morning.

I diced up some onion, carrots, and cremini mushrooms then sauteed them in olive oil for about 5 minutes or so with garlic. Then I dumped half the jar of marinara and a half cup of red wine and let them come to a simmer. I tossed in some soft goat cheese and let it melt into the sauce. Seasoned to taste with salt and pepper. Turned off the heat and tossed in a bunch of fresh basil. Then I tossed it with al dente spaghetti. Easy as can be.

I still had a bunch of hummus left that I had to use, so instead of garlic bread we had toast with hummus instead. It worked well since there’s a ton of garlic in my hummus.

Next week’s Meatless Monday will be much more interesting. I promise.