The Verdict: Easy-peasy, basilriffic, yummy, but not the end-all-be-all sauce
Okay, I don't normally call out people's grammar or punctuation as I know my blog is filled with errors (my journalist friend Greg has said I could benefit from a copy-editor) as I often write in a hurry. BUT, this blogger hit one of my pet peeves with her misuse of the word infamous. She wrote, "Jason’s grandmother makes her infamous pasta dish." as everyone seems to like this pasta dish (she is recommending others make it), I believe she meant "...her famous pasta dish." You see, infamous means something that is famously BAD. Okay, I'm done now.
On to the review:
Making this sauce is a snap. While you do have let it simmer for 2 hours, if you make it on a lazy day (snow day, Sunday, whatever), it seems well worth it. Then again, I'm a basil and garlic whore, and there is A LOT of basil and garlic in this recipe. My house smells amazing!
Half way through the simmering process, I decided it needed a bit more zip, so added more oregano, pepper, and salt.
I made a batch of it, and will freeze it in single/double servings packs, so when I want some spaghetti I can just grab a pack and be done.
This sauce is tasty, and I will enjoy it more than Ragu. It is so easy, I will for sure make it again, using the recipe as a base and add whatever herbs I fancy. I recommend it for novice sauce-from-scratch cooks. :)
Making this sauce is a snap. While you do have let it simmer for 2 hours, if you make it on a lazy day (snow day, Sunday, whatever), it seems well worth it. Then again, I'm a basil and garlic whore, and there is A LOT of basil and garlic in this recipe. My house smells amazing!
Half way through the simmering process, I decided it needed a bit more zip, so added more oregano, pepper, and salt.
I made a batch of it, and will freeze it in single/double servings packs, so when I want some spaghetti I can just grab a pack and be done.
This sauce is tasty, and I will enjoy it more than Ragu. It is so easy, I will for sure make it again, using the recipe as a base and add whatever herbs I fancy. I recommend it for novice sauce-from-scratch cooks. :)
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