I taught this recipe to Henry, who at 13 is certainly not afraid of spaghetti sauce; after one lesson he insisted he had it down.
1 28-ounce can chopped tomatoes
4 medium garlic cloves, minced
2 tablespoons olive oil
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon salt
Heat oil in sauce pan, add garlic and sauté one minute.
Add tomatoes, salt, oregano and thyme.
Bring to a simmer and cook on medium heat, stirring occasionally, 15-20 minutes.
A couple of weeks after our first lesson, I was short on time but wanted to make lasagne. I asked Henry if he could make the sauce while I cooked the pasta and prepped the cheese. He did! In a flash, lasagne team lovesmith had this ready to go in the oven:
I'm thinking that having a live-in saucier-in-training is going to be a major boon.