*dairy free*

As I venture into this journey of discovering a love for my kitchen, I have a major confession: I DESPISE spaghetti. I’m not sure if this has to do with my aversion to tomatoes or the fact that spaghetti was over-served in my vegan household as a child. But one thing is for sure, my husband and future children will be quite deprived of this meal because I’ve never once, nor will I ever make it (willingly that is). Despite this fact, I want to share with all of you an amazing spaghetti sauce recipe…or so everyone says.

Ingredients:

• 2 yellow onions
• 10-14 cloves crushed garlic (yup you read that right)
• 1 cup chopped mushrooms
• 3/4 cup olive oil
• 3, 28oz cans crushed tomatoes (according to my dad, this is the key ingredient)
• 2 Tbsp dried basil
• 2 Tbsp dried parsley
• 2 Tbsp oregano
• 1 ½ tsp salt
• 2 tsp pepper
• 1 tsp anise seed
• 1 Tbsp sugar
• 1/2 cup chopped mushrooms

Instructions:

1. Chop onion and mince garlic.
2. Sauté onion, garlic, and mushrooms in 3/4 C olive oil until onion is translucent 
3. Add the rest of the ingredients and slowly bring to simmer and let cook for 30 minutes-1 hour.
4. Serve over your choice of noodles!