Not long ago, one of my good friends jokingly told me a story about how excited her kids were when she made a cake “from scratch”—a box cake mix. I have many good memories of my own mother in the kitchen, making birthday cakes and other special treats (yes, from scratch), having dinner ready when we got home from school and work, and making it seem effortless.
But times have changed. And try as I might, I am not my mother.
Running a household is not effortless to me. I’m tired most days. Cranky. Stressed–thinking about work when I am at home, and thinking about home when I am at work. Wondering when I’ll get the laundry done, the juice cleaned up from the kitchen floor, and if I’ll ever have time again to sit down and watch an episode of Criminal Minds (in peace).
3 – 4 cloves garlic, minced
1/2 yellow onion, diced
1/2 green pepper, diced
1/4 cup chopped carrots chopped
1/4 – 1/2 cup sliced mushrooms
28 ounce can crushed tomatoes
8 ounce can tomato sauce
1 Tbsp. sugar
1 tsp. basil
1 tsp. Italian seasoning
1/2 tsp. onion powder
1/2 tsp. garlic powder
Pinch of red pepper flakes
Salt and pepper to taste
Pinch of baking soda (to help neutralize the acid)
While the water for your pasta is boiling, slice up your veggies. Sauté until tender. Add remaining ingredients, and stir to combine. Add cooked meatballs or Italian sausage. Bring to a simmer, and cook uncovered about 25-30 minutes.