![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
havocthecatThis is one of the first things I ever learned to make (my great-grandmother taught my grandmother, who taught my mother, and I am teaching my son, etc.), and it's infinitely flexible, so you can customize everything based on your tastes.
What I'm typing out here isn't so much a recipe as it is a set of guidelines that you can alter as much as you want. It's a little less clear than "use exactly this amount," and is a lot of "add this item to taste, and you can use either item X, Y, or Z, depending on what you want."
It's a dairy-free recipe, can potentially be vegetarian, and can be altered to be gluten-free, though you have to really take care with your meat products, especially if you add sausage or premade meatballs.
To make this gluten-free, find a gluten-free brand of Worcestershire sauce (Lea & Perrins is the only one I know about) or omit it entirely, use a gluten-free type of meat (many sausages use flour as a filler, though I know that Jimmy Dean does not, and most store brand sausage is gluten free as well, but you also should be safe with ground beef, ground chicken, or ground turkey), and use gluten-free pasta. If you're REALLY not liking the gluten-free pasta's texture, you can actually top rice with the sauce and it's weird, but not bad. If you want gluten-free sauce, do not use pre-made meatballs, not unless you know a source for getting them gluten free, as meatballs are usually made with bread crumbs.
This makes A LOT of food. You can either freeze small plastic containers or bags of sauce and pull them out to thaw as you need, or do what we do, and leave a giant pot of sauce in the fridge for a week or so, and pull it out to reheat as you want. Cook your pasta fresh either the day of or the night before you eat it, because if you leave it in the sauce for too long, it's going to soak up all the liquid and get mushy and gross.
( Ingredients )
( Preparation )
What I'm typing out here isn't so much a recipe as it is a set of guidelines that you can alter as much as you want. It's a little less clear than "use exactly this amount," and is a lot of "add this item to taste, and you can use either item X, Y, or Z, depending on what you want."
It's a dairy-free recipe, can potentially be vegetarian, and can be altered to be gluten-free, though you have to really take care with your meat products, especially if you add sausage or premade meatballs.
To make this gluten-free, find a gluten-free brand of Worcestershire sauce (Lea & Perrins is the only one I know about) or omit it entirely, use a gluten-free type of meat (many sausages use flour as a filler, though I know that Jimmy Dean does not, and most store brand sausage is gluten free as well, but you also should be safe with ground beef, ground chicken, or ground turkey), and use gluten-free pasta. If you're REALLY not liking the gluten-free pasta's texture, you can actually top rice with the sauce and it's weird, but not bad. If you want gluten-free sauce, do not use pre-made meatballs, not unless you know a source for getting them gluten free, as meatballs are usually made with bread crumbs.
This makes A LOT of food. You can either freeze small plastic containers or bags of sauce and pull them out to thaw as you need, or do what we do, and leave a giant pot of sauce in the fridge for a week or so, and pull it out to reheat as you want. Cook your pasta fresh either the day of or the night before you eat it, because if you leave it in the sauce for too long, it's going to soak up all the liquid and get mushy and gross.
( Ingredients )
( Preparation )