Spag To The Hetti Sauce

I love spaghetti. And I love that I was the only kid in grade two that knew how to spell spaghetti.

Break it up kids: SPAG HETTI.

There, you've already learned something and I haven't even gotten to the recipe for my home made spag hetti sauce.

There are many reasons that I prefer make homemade spaghetti sauce, rather than picking up a boring old jar from the store.

They have to do with me being a control freak, and having underdeveloped biceps.

Let me clarify.

The more I delve into the vegan world, the more I notice the long list of ingredients that go into the products that I so often bought before. Many of those ingredients I cannot pronounce and many sauces have sneakily added animal products which I am NOT ok with. I only want high end natural fuel going into this Ferrari.

Also, I have no boyfriend. I have no upper body strength. This makes opening jars a very strenuous process, one that I avoid at all costs.

SPAG TO THE HETTI SAUCE

Ingredients:

5 roma tomatoes
2 large red bell peppers
3 plus 3 tbsp of olive oil
Salt and pepper
2 tbsp of tomato paste
Huge handful of fresh basil
.5 cups of red wine
2 tbsp minced garlic
1 small red onion chopped
1 zucchini, diced
1 cup of mushrooms, chopped
1 cup of grape tomatoes, halved
1 tbsp of jalapeno flakes
1 cup of water
1 package of gluten free spaghetti
3 cups of spinach

Preheat the oven to 400 degrees.

Halve the roma tomatoes and slice each red pepper into about 6 pieces. Toss them in 3 tablespoons of olive oil and place on lined baking sheet. Shake on salt and a lot of pepper. Roast for 40 to 50 minutes until they are blackened on the bottom.

Once they are finished, toss them in the blender with the tomato paste, basil, and wine. The alcohol in the wine will burn off as the sauce cooks, so if you're having a bad day I suggest you swap the wine for water and drink it straight. Blend until smoothe.

In a large pot, heat 3 tablespoons of olive oil and add onions and garlic.

Add the tomato mixture, zucchini, mushrooms, grape tomatoes, jalapeno flakes, and water. Cover and cook for 30 minutes. Sauce complete!

 Now boil your noodles and when they are just about done add the spinach and continue cooking for a couple of minutes until the spinach is cooked. This is a tricky way to add more greens to your life.

Dish out the spinach and noodles onto a plate and top with the sauce, and pour yourself a glass of the good stuff, whatever that means to you. For me, it's my bestie named Shiraz.

Why work on your biceps when making a sauce is this easy?

Bon appetit!