I love spaghetti! Uh, spaghetti sauce to be more specific. When I was a kid, I’d ask just for a bowl of spaghetti sauce, douse it with Tabasco sauce, and eat it like chili.
Over the years, I’ve tried to make my Mom’s spaghetti sauce to no avail, so I make do with my own: it’s a vegetarian sauce with grated carrots. I don’t really follow a recipe, just throw in ingredients I have handy so it turns out a bit different each time. The other day, I happened to have some soyrizo around, and threw that in along with with my sauce, and it was a slightly spicy, savory hit!
Here’s what I do, more or less:
In a fry pan, saute with a dash of olive oil till soft:
1 chopped onion
2-3 minced garlic cloves
Add 1/2 to 1 package soyrizo (depending on your taste and desired level of spicyness) and brown slightly.
Add and simmer 20-30 minutes:
1-2 grated carrots
2 cans stewed tomatoes
1 can tomato sauce
Italian herbs/seasonings to taste
Enjoy!
P.S. Try it with some Tabasco sauce!
