My computer was in the shop all day, then it needed to be charged, have a new OS installed and then backed up, so I am only getting to blog now! Also I cleaned, all alone in the house for 5 hours today so I am happy (clean house!) but wiped out!
I made spaghetti and meatballs tonight, but these were special "end of the week" spaghetti and meatballs. The sauce was a can of tomato sauce, 1 can of chopped tomatoes and all of the vegetables leftover from the week. So, some spinach, some carrots, some celery, some garlic, some onion, all sauteed together in olive oil and spiced up with some oregano. BTW despite the popularity of EVOO I never cook with extra virgin olive oil, I cook with plain olive oil. Extra virgin is so delicate I merely use it to top things like hummus, to dress a salad, or to make a bread dipping sauce with herbs and salt. Good EVOO will come in a dark bottle to protect it from the light and must be stored well away from the heat of the stove lest it go bad and taste "off". You only buy the good stuff in small quantities because it is prone to rancidity and it should be a bright spring green color, not gold or yellow. It is also more expensive than standard olive oil. My favorite dressing in the world is REAL balsamic vinegar mixed with a bit of really good extra virgin olive oil.