what im talking about is spagetti, or rather tomatoe sauce. not ragu or pizza sauce, but hommade, simmered delisousness made with love. recently i made a pot of sauce quickly in the morning for dinner that night and ended up bringing the crock pot and noodles to boil over to my parents house.
i was nervous as my mother takes sauce very seriously (honestly, half that loaf of bread you need to have hanging around is for her). it turns out my anxiety was unnessisary, bacause at the end of the meal, no plate had a drop of sauce on it and the loaf of bread was gone. this recipe is quite good with or without the mussels, but our meals had been rather meat heavy that week and i decided to go in the seafood direction. feel free to add meatballs, sausage, chicken parm or leave it as plain sauce.
MUSSELS FRA DIAVOLO
2 White Onions, Chopped
6 Cloves Galric, Chopped
2 Long Red Hot Peppers (chopped)
2 Tablespoons Garlic powder
1 1/2 Tablespoon Onion Salt
1 Tablespoon each Basil, Oregano, Paprika, Red Pepper Flakes, Sugar
1 Can Stewed Tomatoes
3 LB Mussels
2 Tablespoons Hot Sauce
1 Large Can Tomatoe Purree
Re-Seasoning to Taste (from those above)
1 LB Spagetti
PLace all ingrediants up to the first break in a sauce pot and sautee until soft and a bit browned.
Pour the contents of the sauce pot into a 6 quart slow cooker and use an imersion blender to puree ingreidants with Stewed Tomatoes.
Add remaining ingrediants to the crockpot, seasoning to taste, and cook on low for 8 hours
come home from work, boild pasta for serving, again re-season to taste if needed and enjoy