What's For Dinner?

Last night it was Spaghetti. I love my spaghetti. I'll give a guideline, but I don't really use a "recipe," it's more taste and add whatever it needs. LOL

Ingredients: (Note, I make a HUGE batch and freeze it so I can just thaw one container and go from there. Makes my life easier)
Tomato Paste
Tomato sauce
Crushed Tomatoes
Tomato Puree
Hunt's canned spaghetti sauce (gives you kind of a flavor base)
Garlic
Olive oil
Mushrooms (optional but oh so yummy!)
Basil
Green onions
Italian seasoning
Salt
Pepper
Garlic powder
Onion powder
Cayenne powder

Directions:
-Use a pot large enough for the amount you're making. I make it in mass amounts so I use a huge stock pot.
-Add about 2-4 Tbps of olive oil to the pot on Med heat. The amount depends on the batch size.
-Add mushrooms if you're using them
-Saute garlic, be sure not to burn it or it will turn bitter.
-Add tomato sauces and let it heat through.
-Add green onions. For a large batch I use about 6 or 7 of just the green part. I have them growing in my kitchen
-Add spices to taste. This is where it's all subjective. I like a little heat to my sauce so I add quite a bit of cayenne and we really like garlic. You really have to play around with it and find what flavor profile works best for you.

Enjoy!

Note: I don't add meat at this point because I don't like to freeze meat after it's been cooked. I thaw a tub, brown up whatever meat I'm using and go from there.

If you're going to be making a large batch, let the sauce cool to room temp on it's own before you package it up. You can use freezer bags or do like I do and use tupperware (or glad or whatever I bought). Just be careful not to drop it when it's frozen... the gladware shatters like glass when it's that cold :)