The 10-Hour Spaghetti Sauce

The 10-Hour Spaghetti Sauce

I had my tonsils taken out last month. It was horrible. I couldn’t eat, I couldn’t sleep well, and the pain was excrutiating. My husband took care of me for those long three weeks, and I wanted to thank him for putting up with me.

Voila, a special pasta dinner! I decided to make homemade spaghetti sauce – skipping the actual crushing of tomatoes step – for a nice dinner. I even made homemade garlic bread and some brownies (just one indulgence!). I find that making things from scratch (or close to it) is healthier. You know what you’re putting in your food and you can determine just how much of anything goes into it, such as salt or some kind of italian seasoning.

Letting it sit and cook on low heat on the stove for several hours (it was more like 7 hours instead of ten!), the entrails of spaghetti aroma traveling throughout the house. Oh, delicious. You’re eating with your nose. The work and hours put into cooking from scratch makes me feel more proud of the food I make, and I enjoy it more. I also eat slower because it’s so enjoyable. It’s not just plain chicken with some veggies on the side.

When you eat slower, your brain has time to receive the “I’m full” message from your stomach and you stop. Food becomes something more than just nutrition and fuel for your body. Instead of stuffing your face with food because you’re hungry, you eat to enjoy and bask in the awesomeness that is homemade food – you become mentally full too.

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