DJR's Spaghetti Pot

Noticed my Dad's spaghetti pot the other day.

He loved this pot and brought it clear across the country

to give to me. He told so many people about his special pot.

I decided to make, well, spaghetti..

Should not talk on phone while cooking or you have

boil over...oops

Decided to make a version of "fresh taste sauce" I saw on PBS last week.

I did not write it down, just tried to remember what they did,

so I don't know how close I am to their recipe

but here is what I did.

Why Dad loved this pot; the built in strainer.

It tastes very fresh, is very inexpensive to make,

and without the excessive prep needed

of other homemade versions I have tried before.

Get your water boiling:

2 cans of crushed tomatoes or 1 ( 28 0z) (Muir Glen)

I couldn't find crushed that day so I used

diced and ran them through my Todd English Pulse Thing.

(Just make sure the first ingredient on can is tomatoes, not puree, or

that means the tomatoes have been cooked already)

about 1/3 of small onion grated, yes I said grated, that way you

have subtle onion flavor not bits of onion

2 Tb butter (real butter)

1/4-1/2 tsp oregano you decide

Saute the grated onion in the butter slowly until golden, do not let brown

add the oregano and about 1/2 tsp salt

add 2-3 large pressed garlic cloves

Add tomatoes

1/4 tsp sugar

While tomatoes simmer gently, get spaghetti going.

I used the thick old fashioned kind

Right before serving add to sauce some good olive oil about 1 1/2 TB

Then add about 5 large leaves of basil. ( chiffonade)

Toss about a cup of the sauce with the spaghetti.

then pour the rest on top to serve with freshly grated parmesan cheese.

You could have simmered this on the stove

for hours. Don't tell, I won't.