Spaghetti Sauce was the first Main Meal I ever cooked. I was 10 years old, home alone, starving and knew my mother would be tired when she got home from work. I thought I would surprise her and make dinner! Oh, what a disaster! I did everything right except, and it is big EXCEPT, instead of using canned tomatoes or tomato sauce I used 3 cans of tomato paste!!!! It was rather rich! Despite my rather large error,  it was game over after that; I was hooked on cooking.

2-3 Tablespoons Olive Oil
1 Onion, diced
3 -4 cloves Garlic, minced
3 ribs Celery, chopped
1 – 2 Carrots, grated
1 each, chopped: Green Pepper, Red Pepper, Yellow or Orange Pepper
1 Zucchini, grated
4 – 6 Mushrooms, sliced
1 (800gm) can Dice Tomatoes
1 (800gm) can Crushed Tomatoes
1 can Tomato Paste

1 Tablespoon each: Basil, Oregano, Parsley
1/2 teaspoon Chili Flakes
1/2 teaspoon Ground Nutmeg
1 1/2 teaspoons Brown Sugar
Salt and Pepper, to taste

Heat olive oil in a large saucepan; add diced onion and saute for 3 minutes.
Add garlic and continue cooking for a couple of minutes.
Stir in celery, carrot, chopped peppers, mushrooms and  zucchini.
Cook until vegetables are slightly softened.
Add diced tomatoes, crushed tomatoes and tomato paste; stir well.
Reduce heat to minimum to simmer for about an hour ( I like to put a pot of Spag sauce               on the stove around 1pm and have it simmering until ready to serve at 5pm)

Stir in brown sugar, herbs and spices and let the simmering begin.
Give it a stir every now and again while it simmers away on the stove, making your house smell like an Italian Restaurante!

Serve over hot spaghetti noodles.

Serves 6

There is nothing quite so comforting as Home Made Macaroni and Cheese. Everyone has there own twist on the recipe.  Sometimes I will add things, use different cheeses, sometimes add a breadcrumb topping, sometimes not…create your own heartwarming, soul soothing Mac and Cheese.

Just a note, I often double the amounts so that I can have leftovers for lunches.

6 ounces Pasta (Cavatappi is my new fave! Sea Shells are great, Bow Ties and sometimes                                 you just have to go with good ol’ fashioned Elbow)
1/4 cup Butter (Margarine)
1 small Onion, chopped
1/2 teaspoon minced Garlic
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Flour
1 3/4 cups Milk (Soy Milk)
8 ounces Shredded Old Cheddar or a combination of cheeses: a bit of parmesan, cheddar,                  mozza.
1 – 3 teaspoons Mustard
1/4 teaspoon Paprika

Bread Crumb Topping:
2 slices Multigrain Bread
1 Tablespoon Butter, melted
1/2 teaspoon “The Mix” <- my blend of spices that I use for a lot of things

Put bread slices in processor and pulse until no chunks of bread remain.
Add melted butter, pulse for a few seconds to coat bread with butter; set aside.

Preheat oven to 375F.
Lightly butter or spray a 1 1/2 quart casserole dish; set aside.

In a large pot cook pasta according to directions on package.
Pour into colander to drain; leave sitting in colander.
In the same pot, melt butter; add onion, garlic,  salt and pepper and cook until onion is soft.
Blend in flour.
Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir in milk.
Heat to boiling over medium high heat, stirring constantly; maintain boil for about a minute, and keep on stirring.
Remove from heat; stir in mustard, paprika and cheese. Stir until all the cheese is melted.

Pour macaroni into the cheese mixture and stir to coat all the pasta.
Pour macaroni and cheese into prepared casserole dish.
Sprinkle breadcrumbs on top.
Bake uncovered in 375F oven for 30 minutes.