Spaghetti Sunday/ mange mange.............The only thing missing is TWD but we will wait.

Organic ancient grain, whole wheat loaf, olive oil, and Italian spices.

Veggie spaghetti with Mario Batali marinara sauce (recipe below), fresh sauteed mushrooms, with shredded Asiago Parmesan cheese.  Not the imitation powdered wood chip blend!   Gross!

Food network.
Recipe courtesy of Mario Batali
Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:4 cups
Level:Easy
Ingredients

1/4 cup extra-virgin olive oil
1 Spanish onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt
Spaghetti, cooked al dente
Whole basil leaves, for garnish
Grated Parmesan, (optional)
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Directions

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
When ready to use, the cooked pasta should be added to a saucepan with the appropriate
amount of sauce. Garnish with basil leaves and cheese, if using.