After a long day at work the last thing you want to do is to spend hours in the kitchen cooking dinner. As much as I love cooking, there are some days that I get home from work and the last thing I want to do is spend time in the kitchen cooking up a storm. That’s something I save for the weekend when I have time to flick through cookbooks for inspiration and can savour the time I spend in the kitchen. So, on the weekend, one of the things I like to do is to cook a few things that make weekday meals easier.
One of the things I like to make is a large pot of tomato pasta sauce or marinara sauce for my American readers. If you mention the words marinara sauce in Australia and people will immediately think of a tomato based seafood pasta sauce. A good tomato pasta sauce is a kitchen staple. It can be used to whip up a weekday meal and simply served with pasta or used as a base for a whole variety of dishes from lasagna, soup, as a pizza sauce, or used in a casserole.
After cooking up a huge pot of sauce I divide it up into zip lock bags and freeze it. I can then pull it out on nights I’m too tired to cook up a storm.
One of the things I like to do with the sauce is to fry up some mushrooms in olive oil and garlic, add the sauce, cook the sauce for a few minutes and allow the mushrooms to absorb the flavour of the sauce before adding some white wine, cream and parmesan.
What are your tricks to make weekday meals easier? Do you cook in advance? If so, what do you cook?
Recipe adapted from Ina Garten's Marinara Sauce
2 hoursCook Time
- 2 tablespoons of olive oil
- 2 small onions, diced
- 3 stalks of celery, chopped
- 4 cloves of garlic, minced
- 3 x 400g tins of Italian diced tomatoes
- 1/3 cup of basil, chopped
- 3/4 cup of red wine
- 2 teaspoons of salt
- 1/2 teaspoon of freshly cracked pepper
- Heat a large pot over a medium heat and add the olive oil, onions, celery and garlic and cook until the onion becomes translucent.
- Add the wine and turn the heat up and cook until the wine almost evaporates.
- Add the tomatoes,salt, pepper and basil and cover and cook on a low heat for 2 hours. I find cooking the sauce longer results in a sauce that almost melts in your mouth.
- Set the sauce aside to cool and portion into zip lock bags. I portion the sauce into 2 large servings, which equates to 4 bags.
Creamy Tomato Pasta Sauce with Mushrooms, Cream and Parmesan
1 portion of sauce
1 clove of garlic
1 tablespoon of olive oil
1 tablespoon of cream
1/4 cup of parmesan
1. Heat a pan over a medium heat and add the garlic and mushrooms and cook the mushroom for 4 to 5 minutes.
2. Add the frozen sauce and defrost in the pan. Once defrosted cook for 5 minutes to allow the mushrooms to absorb the flavours of the sauce.
3. Add the cream and parmesan and cook for a few minutes. Add to some cooked pasta (I prefer wholemeal penne) and toss to combine.