Once again Mr. Christopher's work schedule has changed and he won't be home till much later tonight. I'm saving the steak and those poor asparagus for hopefully tomorrow night. In their place I went for a child friendly menu and whipped up some homemade parmesan pasta, tuna spaghetti sauce and Italian meatballs.
This recipe may gross you out as I'm use to having friends make a face when they ask me what's in my sauce. Trust me when I tell you this is delish. When my great grandfather came over from Italy he ended up in a small coal town. He was a poor Catholic coal miner, married with seven children. This is his recipe and no one is exactly sure where it came from. It may have been a family recipe that he brought over from the old country. One thought was with his family being Catholic they started adding tuna in their sauce for meatless Fridays. Or maybe with all those kiddos he was just too poor to afford enough meat and canned tuna was cheap. Regardless of the reason it's the only sauce I had growing up and the only sauce my girls will eat without complaints.
1 tablespoon extra virgin olive oil
1 can (5 ounces) tuna in oil
1 teaspoon each basil, rosemary, minced garlic
2 bay leaves
1 can (6 ounces) tomato paste
1 can (8 ounces) tomato sauce
6 ounces water
Salt and pepper to taste
In a heavy saucepan drizzle the bottom with the extra virgin olive oil. Add undrained tuna, basil, rosemary and minced garlic. Sauté till tuna starts to brown. Stir in tomato paste, tomato sauce, water and bay leaves. Turn down to simmer for a couple hours, stirring occasionally.