Spaghetti

INGREDIENTS:
1 small onion, chopped
3-4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar (I omitted the sugar)
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb wheat grain spaghetti
Parmesan cheese (optional)

DIRECTIONS:
In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
Add onions and continue to cook, stirring occasionally until onions are softened.
Add garlic, tomatoes, tomato paste, tomato sauce and water.
Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
Stir well and barely bring to a boil.
Stir in red wine.
Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
Cook spaghetti according to package directions.
Spoon sauce over drained spaghetti noodles and sprinkle with Parmesan cheese.

SOURCE: Food.com

Chicken Parmigiana

Ingredients
1 lb. boneless chicken breasts
1 cup flour
2 eggs, beaten
1 cup bread crumbs
3/4 cup grated Parmesan cheese
1/2 cup Romano cheese
1/4 cup chopped parsley
1/4 cup chopped basil
4 Tbsp. olive oil
26 oz. jar of Full Circle Organic Tomato Basil Sauce
1 cup shredded mozzarella

Directions
Place the flour, beaten eggs and bread crumbs in separate pans. Cut breasts into fillets. Using a meat tenderizer, pound the chicken into fillets that are 1/4 inch in thickness. With 1 lb. of chicken I can usually get 10 fillets.

Dredge each side of the fillet in the flour, followed by the beaten eggs and the bread crumbs. Place each breaded fillet on a wire rack. Over medium heat add the olive oil in a 12 inch pan. Place 2-3 fillets in the pan to brown (3-4 minutes each side). Remove and place on wire rack.

Add cooked, breaded fillets to a 9″ x 13″ Pyrex pan. Cover fillets with Parmesan and Romano cheeses. Add the chopped basil and over with the tomato basil sauce. Add shredded mozzarella to the top and cover. Heat over to 350 degrees and cook for 25 minutes. Serve with spaghetti.

Notes
One of the things I didn’t do was make my own tomato sauce. Instead I just bought an organic brand at the store, but in the end it turned out wonderful. I could have also used slices mozzarella over each chicken fillet, but opted for the shredded. The fresh basil enhances the entire dish! Experiment, that is what makes cooking enjoyable.