Recipe For Garlic Bread

Over a Cup: Glutten-free 'Homemade Spaghetti Sauce'

To make “Homemade Spaghetti Sauce,” you’ll need:

• 3 tablespoons olive oil

• 4 tablespoons sweet butter

• 3 cloves of garlic, crushed

• 6 large tomatoes, chopped or one #2 can Italian tomatoes with liquid

• 2 bay leaves

• 8 sprigs of fresh parsley, chopped

• 1 sprig thyme, chopped

• 1 sprig fennel or basil, chopped

Gently cook the crushed cloves of garlic in the olive oil and butter until translucent. Add the tomatoes, bay leaves, parsley, thyme, and fennel to the garlic and stir with a wooden spoon. Bring to a simmer and then turn mixture down to low and gently simmer for 35 to 40 minutes, stirring occasionally, or until sauce thickens to the desired consistency. Before serving, remove the bay leaf. Pour over gluten-free pasta. Serve with grated Parmesan cheese or cheese of your choice.

— Recipe contributed by Peggy Bodine-Reese, of Meeker

This column features another gluten-free recipe, courtesy of Meeker resident Peggy Bodine-Reese.

First, check out the recipe for “Homemade Spaghetti Sauce,” which I want to try, followed by Peggy’s comments concerning gluten-free pastas.

To make “Homemade Spaghetti Sauce,” you will need the following ingredients: 3 tablespoons olive oil; 4 tablespoons sweet butter; 3 cloves crushed garlic; 6 large tomatoes, chopped, or one No. 2 can Italian tomatoes with liquid; 2 bay leaves; 8 sprigs fresh parsley, chopped; 1 sprig thyme, chopped; and 1 sprig fennel or basil, chopped.

Gently cook the crushed cloves of garlic in the olive oil and butter until translucent. Add the tomatoes, bay leaves, parsley, thyme and fennel to the garlic and stir with a wooden spoon.

Bring to a simmer and turn mixture down to low to gently simmer for 35 to 40 minutes, stirring occasionally, or until sauce thickens to the desired consistency.

Before serving, remove the bay leaves. Pour over the gluten-free pasta. (More information about the pasta later.)

Serve with grated Parmesan cheese or cheese of your choice.

This spaghetti and sauce are good served with a green salad and homemade dressing.

Peggy serves the spaghetti with garlic butter bread for those who do not require gluten-free bread.

There’s an alternative to the spaghetti dish.

Peggy said to begin with 2 pounds of grass-fed hamburger (beef, bison, or elk). Brown the hamburger. If the meat is dry, add the olive oil and butter when you add the garlic.

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