Hey Y'all!

Enjoy this winsome, delicious spaghetti sauce featuring canned crushed tomatoes on a weeknight. Assemble it, let it simmer an hour, catch up on life in the meantime, then enjoy!

Get the recipe here: https://lifeatthetable.com/themostd...

Learning Points:
*Whenever you sauté, remember this phrase, "hot pan, cold oil". Always heat your pan first before adding your oil.
*For a low heat sauté, use olive oil for flavor.
*Keep oil next to your stovetop in a small cruet for easy access. Store excess olive oil in your pantry in the original container away from sunlight.
*How to chop an onion, jump to 14:11
*How to chop garlic, jump to 18:52
*Up until ~150 years ago tomatoes were considered poisonous and they were grown only as ornamentals (what a shame!). In the video I misspoke and said it was only 10 years ago uh, nope lol.
*You need about 2 oz of dried pasta per person.
*For the best pasta, salt your water, "salty, like the sea"!
*Don't rinse your pasta after cooking it. The residual starch on the pasta helps the sauce adhere to your pasta.

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