We had some family friends over for dinner tonight. It’s not often we all get together, although the girls see each other sometimes and I have lunch with my friend periodically. It was such a nice evening, all together at one table. I wanted to make a dinner that didn’t have too much going on at the last minute so the adults could sit and sip some wine together beforehand and the girls could chat as well. I settled on spaghetti with meat sauce but then remembered I had some Johnsonville mild Italian sausage in the freezer so decided to add that as well. (They’re running a recipe contest over here now if you like Italian sausage!) I modified a few different recipes, all of which called for tomato paste. But I had none and wasn’t about to brave the grocery store holiday madness so just added a little less water and took the lid off at some point to let the sauce cook down and thicken up. This came out fantastic. I do think the tomato paste would have added a bit more thickness but don’t be afraid to just leave something out if need be now and then.
This was really good but not QUITE as good as the sauce I made in the crockpot last weekend. I think the crockpot sauce is good just because it cooks so long. You could replicate this by doing the browning of onions and garlic and beef and sausage in the skillet then add everything else to the crockpot and cook 4-6 hours.0