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If I had to choose a food to eat every day for the rest of my life, this would be it.
My Homemade Spaghetti Sauce is bright and fresh (I call it spaghetti sauce even though I don’t eat mine on spaghetti, lol) I love Pecorino Romano cheese as its salty and pungent and fresh basil brings out the simmered flavor of the basil in the sauce. Ricotta is creamy and fresh… mmmmm. Easy for post ops to eat as a first meal or a tenth anniversary meal. Try it, it’s a secret weapon.
Perfect, No Fuss, Bariatric Happiness. Ricotta & Sauce with Romano cheese
My 15 minute Italian Red Sauce
- 2 tablespoons olive oil
- 5 garlic cloves, sliced
- 1 small bouquet of fresh basil - about 6 stems with leaves
- pinch of whole fennel seeds
- pinch crushed red pepper
- One 28 ounce can Italian Plum tomatoes, go for a San Marzano brand like Cento
- sea salt
- black pepper
- 1 teaspoon Truvia, my grandma added a little sweetness to sauce but this is optional.
- Heat the olive oil in a medium saucepan and saute the garlic until softened and just beginning to color a bit. Add the basil, fennel and red pepper and cook for one minute while stirring to infuse the flavor into the olive oil. Add the tomatoes, 1 teaspoon salt, a few grinds of black pepper and the Truvia.
- Lower heat to medium and bubble for fifteen minutes.
- Serve spooned over a scoop of ricotta in a small dish, with chopped fresh basil and pecorino romano or parmesan cheese. Yummmmm.