03/10/08: Xur.

You can get a crockpot for about $20, actually.

Okay, this recipe is really easy -- and it's also really hard to screw up. I don't have any exact measurements, though -- just use your culinary intuition. (Hopefully, you have some!)

I usually cook this on a Saturday or Sunday because it needs to simmer for 6 hours in the crockpot.

You will need the following ingredients:

1. olive oil

2. minced garlic (a couple cloves will do)

3. chopped onion (I usually one small one.)

4. 1 (6 oz) can tomato paste

5. 2 (28 oz) cans Cento brand crushed tomatoes (Look for a yellow can. For some reason, it's the only brand I've found that tastes right in this recipe.)

6. spices and herbs (Sorry to be vague, but it's really up to you. I usually use salt & pepper, maybe a little garlic powder, one bay leaf, basil, oregano, Italian seasoning, and crushed red pepper flakes. Fresh herbs would be great, too, if you have them.)

7. meat (This is optional. I'm not sure if you like pork, but I usually make it with pork chops in it. They end up falling-off-the-bone tender. Chicken or meatballs or sausage would work well, too.)

8. grated Parmesan or Romano cheese. (You can usually buy some freshly grated in the deli of your grocery store -- don't use any of that crappy processed kind.)

*****

1. If you are using the pork chops (which I do recommend), season them with salt, pepper, and a little garlic powder. Then broil them in the oven for a few minutes on each side -- just enough to brown them on the outside, but not enough to cook them. Drain on paper towels and set aside.

2. In the crockpot, heat some olive oil on low heat. If not using the pork chops, I would use enough to cover the bottom in a thin layer of oil. If you *are* using the pork chops, use less because the pork will create its own oil. You don't want it to be too greasy. I would recommend a couple tablespoons or so of olive oil.

3. When the oil is hot, add the minced garlic and let saute for a few minutes. Then add the chopped onion. I usually let this cook for 5-10 minutes, and then I add the can of tomato paste. Stir to combine and let that cook for another 5 minutes or so.

4. Using the 6 oz tomato paste can, add one-and-a-half cans of water. Stir. Then add the two cans of crushed tomatoes. Add a little bit of water in each can (about one or two inches deep) to get the extra tomatoes stuck to the sides.

5. Add your spices and herbs (see above for my recommendations). Then add the pork chops. Stir. Cover and let simmer for 6 hours. You'll need to stir it occasionally -- maybe once every hour or so.

After four hours or so, I usually add about 1/2 cup (or more) of grated cheese. Sometimes I also add 1 TBSP or so of sugar to offset the acidity of the tomatoes. Taste it and use your own judgment to see what it needs.

When it's done cooking, I add some more grated cheese and stir.

I like to serve it with bowtie pasta, cooked al dente.

Although it's time-consuming, this recipe is really easy and really inexpensive too. And I think it's a lot better than jarred sauce.

Good luck, and let me know how it goes!

Let me know if you have any questions.

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