Monday night is Spaghetti night at our house - in some form or another. Sometimes it's cheese ravioli with red sauce, sometimes it's baked ziti, sometimes lasagna - but it's usually just plain old spaghetti.
I made up a recipe that works really well for us:
Saute one chopped onion in olive oil, then add minced garlic for a minute. Stir in one undrained soup can of diced tomatoes and as much basil and parsley as you like. Next, add a
big can of tomato sauce and one tiny can of tomato paste. Stir and simmer for as long as you like. 30 minutes before serving, pour in 1/2 cup red wine (I used merlot), and continue simmering. The result is a really rich, yummy sauce that we all like.
Except this week. Unfortunately I used a soup can of diced tomatoes mixed with chiles by mistake. It was hot and spicy spaghetti for all. Only one claimed it inedible. I wouldn't make it again. The bright spot was garlic bread - just plain old wheat bread cut into 4 squares each slice, painted with butter, sprinkled with garlic powder and parsley, and broiled until crispy. Yum.