Saucy!

I'll admit, I'm a little intimidated by homemade pasta sauce. For one, I can buy awesome sauce in a jar for like 3 bucks. Even though we typically still add fresh garlic and onion, it's seriously too easy. And for another, the hubby makes great homemade sauce, so I don't like to out-do him.

Except I totally do, I'm just afraid I won't.

Which is why I had to share my latest concoction, which I thought was a total success. Maybe not as good as the husband's...or Giada's...but this is my blog, damnit.

I didn't take a pic cause y'all know what marinara looks like. But in case you need one...thanks, Veer.

Homemade Mushroom Marinara
Olive Oil
5 cloves garlic, minced
half an onion, chopped finely
1 large can crushed tomatoes
1 small can tomato sauce
About 2 tbsp tomato paste
dried basil
dried oregano
red pepper flakes
Salt and Pepper
1 pkg. sliced mushrooms
About a tsp balsamic vinegar (or a tbsp sugar, either work)

Saute garlic and onion in a splash of oil, about 2 minutes. Stir in tomatoes, sauce and paste until mixed well. Add about a tsp each of basil and oregano, and about a 1/2 tsp each red pepper and salt, and about 1/4tsp pepper.

Bring to a simmer, add mushrooms and balsamic. Cover and let simmer on low as long as you want to, really, up to about an hour. I do about 30 minutes. I'm not blessed with patience...
In the whole pot, about 450 cals, 9g fat, 18g fiber, 17g protein, 78g carbs. Split it up as you wish.