Wednesday, June 25, 2008

Spring Spaghetti Sauce

Thursday night is always a big veggie night. I have to clean out the refrigerator's crisper drawer to make room for the box of bounty that I just picked up from my CSA site. I usually make a stir fry, beans and greens, or a chef salad, but last Thursday Sarah and I were craving spaghetti with red sauce. Spaghetti with red sauce is a household mainstay when the refrigerator is bare because I simply head to the pantry for a jar or prepared sauce, so I needed to reconcile the refrigerator full of veggies with my craving.

As I browned a pound of Italian sausage in my cast iron Dutch oven, I started chopping anything that looked like it would compliment a red sauce. As I finished chopping something, I tossed it into the Dutch oven to saute the veggie a bit, right in the grease that was forming from the Italian sausage.

Here's the order of the ingredients that I added:

Three garlic scrapes
Three green onions
1/2 red pepper
1/2 package of sliced mushrooms
The stems of two bunches of Red Komatsuna
10 chive stalks
Tons of Oregano leaves (oregano came back naturally like a vengence in my herb garden this year, so it's going in everything)
The kohlrabi and Red Komatsuna leaves

Once everything was sauteed, I added two cans of diced tomatoes and a can of tomato paste. I also seasoned the sauce with salt, pepper, fennel seed, and a teaspoon of dried Italian Seasoning. After everything simmered for about 15 minutes, we ate the sauce over whole wheat spaghetti and topped it with freshly grated Parmesan cheese.

The dish was awesome and so much better than a jar of sauce. Plus, I knew that the sauce was filled with veggie surprises. The true testament to the dish's success was that I saw my son eating the leftovers two days later, and my son generally frowns on leftovers.


kc said...

this looks awesome. i'll definitely "hide" some greens this way!

R. Mansfield said...

I've created a link to your spaghetti sauce recipe in our newest "Cast Iron Around the Web" entry at