Dualing Sauces

Each different...both delicious, depending on what you are in the mood for.



Italian Tomato Sauce

2 Tbsp olive oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1/2 cup)
2 large cloves garlic, finely chopped
2 cans (16 oz. each) whole tomatoes, undrained
2 cans (8 oz. each) tomato sauce
2 Tbsp chopped fresh or 2 tsp dried basil leaves
1 Tbsp chopped fresh or 1 tsp dried oregano leaves
2 Tbsp. brown sugar
1/2 tsp salt
1/2 tsp fennel seed (we didn't have this so we left it out--still good)
1/4 tsp pepper

Heat oil in 3-quart saucepan over medium heat. Cook onion, bell pepper and garlic in oil about 2 minutes, stirring occasionally.

Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 45 minutes.

***Side note--we made these meatballs with ground turkey instead of ground beef and they were still quite tasty***




Alfredo Sauce

1/2 cup butter or margarine
1/2 cup whipping (heavy cream)
3/4 cup grated Parmesan cheese
1/2 tsp salt
Dash of pepper

***Lighter Version
Decrease margarine to 1/3 cup. Substitute evaporated milk for the whipping cream, and use reduced fat parmesan cheese blend.

Heat margarine and whipping cream in 2-quart saucepan over low heat, stirring constantly, until margarine is melted. Stir in cheese, salt, and pepper.

Ashlynn still prefers her plain old macaroni and cheese and could probably eat it for every meal. Right now the challenge is just to keep her from giving her food away to Nixon.