Spaghetti Sauce
This is a quick tomato sauce for spaghetti that takes only as long as it needs to come to a boil. The trick is grinding the dried oregano and basil with the salt first, which breaks the herbs down so a small amount goes a long way. Because the sauce is pulled from the heat immediately, the tomato tastes bright instead of cooked flat. Meat and cheese are added at the table, so everyone can build their own bowl.
Instructions
Grind the oregano and basil together with the salt, using a mortar or the back of a spoon in a bowl. The salt works as an abrasive and helps break the herbs down so they release more flavor. If you skip this step, use more herbs, and you can double them if you like a stronger taste.
Pour the tomato puree into a pot and add the ground herbs and salt. Add the canned mushrooms now if you are using them, and stir everything together.
Set the pot over heat and bring the sauce to a boil, stirring the whole time so it does not catch and burn on the bottom.
Take the pot off the heat as soon as it boils. Tomato loses its fresh flavor the longer it stays hot, so serve right away.
Spoon the hot sauce over lightly cooked pasta at the table. Cooked ground beef or bits of steak can be added at this point, and shredded mozzarella can go on top.
Make it personal.
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