Rich and Creamy Alfredo

Alfredo Sauce is extremely easy to create.  It is a rich white sauce that should be buttery and creamy, with the tang of Parmesan Cheese and the zip of garlic.  I have had some Alfredo that tastes like paste and others that are rich and creamy.
This recipe goes together so fast, make sure all of your ingredients are prepped and ready to go before starting.  

Equipment:
8 inch non-stick skillet
Silicone coated whisk

Ingredients:
4 oz Cream Cheese
1/2 Cup Cold butter 
1/2 Clove of Garlic, minced
1/2 tsp pepper
1/2 Cup grated Parmesan Cheese
1 Cup Whole Milk or Heavy Cream
Freshly Grated Nutmeg; about 1/8 of a teaspoon
Fresh chopped Parsley

Procedure:
1.  Beginning in a cold skillet, place the butter and the cream cheese and heat to medium.  Whisk together until combined.  It will look like tiny curdles of milk; 1 to 2 minutes.
2.  Add the minced garlic just as the butter and cream cheese mixture is coming together and whisk for a few seconds to release the oils in the garlic.
3.  Add the heavy cream or milk and whisk until a creamy bubbly sauce forms.
4.  Turn down the heat to low and add the Parmesan Cheese and whisk until combined and melted into the sauce.
5.  Add the pepper and grate the nutmeg over the top of the sauce then stir into sauce off the heat.
6. Cooked Fettuccini noodles and drain.  Toss with final tablespoon of butter and then pour finished sauce over the top for family style.   Garnish with some fresh chopped parsley.

Mamma Valentine's Spaghetti Sauce

Spaghetti Sauce is one of those staples every kitchen should have.  It is one of the most versatile sauces I can think of and so easy to make you will never buy commercially made sauce again!
I had to spend a bit more time working out the measurements for this recipe, because I don't measure.  It is all eyeballed.  The more you make this sauce, the less you will have to measure.  This is one of the few recipes I will open a can for.  If you make your own basic tomato sauce then use that but I find the S&W Brand Organic Tomato Sauce to be very good and works well with this recipe.  If you are going to the trouble to make your own sauce, then use the best ingredients you can.
All of the herbs I add are at a measurement based on the strength of their flavor.  If there is an herb you prefer above others than adjust to your liking.  I find I like the Rosemary and Thyme flavors under the Oregano and Basil.  I also like Marjoram very much but don't usually have it on hand so that is one that comes and goes in my sauce.  Have fun with it and work out what your favorite flavors are. 
Equipment:
Mortar and Pestle
8 Qt Stock Pot with lid-Dutch oven style is best
Long wooden spoon
Good cutting knife
Garlic Press if you don't want to mince your own garlic

Ingredients:
4 15oz cans of Organic Tomato Sauce-Why organic?  Why not?
1 finely diced small white or yellow onion
4 cloves of garlic minced
1/4 Cup Olive Oil
1/4 Cup Dried Parsley
2 T Dried Basil
2 T Dried Oregano
1 T Dried Thyme
1 T Dried Marjoram
1/2 T Dried Rosemary
1 tsp Ground Savory
1 tsp Kosher Salt and Pepper to taste

Procedure:
1.  Finely Dice the onion. Open all of the cans of tomato sauce and set out ready to add to the pot.
2.  Mince the garlic and place in a small prep bowl.
3.  Measure all of the dried ingredients into the mortar and grind till fragrant and medium fine.  Set aside.
4.  Heat the oil in the bottom of the stock pot and add the onions and 1 tsp of kosher salt.  Cook on medium to medium low heat.  You do not want the onions to caramelize.  They should cook till opaque; about 4-5 minutes
5.  Add the ground herbs and stir continuously until the herbs are fragrant and combined with oil and the onions; about 45 seconds to 1 minute.
6.  Add the garlic and stir till fragrant; about 30 seconds.
7.  Add all 4 cans of tomato sauce and let simmer on medium low for 45 minutes.
8.  Taste and add more salt if needed.
9.  Serve over spaghetti noodles or your favorite pasta and sprinkle some freshly grated Parmesan Cheese over the top.