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This sauce is made in large batches for a party or to stow away in the freezer for a quick but delicious meal. I often have homemade meatballs and/or Italian sausage on the side for those who prefer to add meat. By keeping them separate though, it's great for almost all tastes. The ingredients always vary some, and since I don't measure I'm listing estimated quantities for the herbs below. Quantities can easily be adapted.
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- 3 tbsp olive oil
- 1 tbsp crushed garlic
- 1 large spanish onion, diced
- 1 large green pepper, diced
- 1 lb white button mushrooms, sliced
- 1 12 oz can tomato paste
- 8 cans crushed tomatoes (or 2 large "warehouse" sized cans)
- 2 cans water (or 1/2 large "warehouse" sized)
- 1 cup dry red wine
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tbsp Italian seasoning
- 1/2 tsp crushed red pepper
- 2 oz grated romano or parmesan cheese
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- In a 16 quart pot, heat oil on medium heat
- Add garlic, onion, pepper and mushrooms
- Saute until softened but not brown
- Add tomato paste & 1 can water
- Stir until mixed and bubbling
- Add crushed tomatoes and water
- Stir until mixed and bubbling
- Add all other ingredients
- Stir well, reduce heat to low, cover
- Cook for a minimum of 2 hours, up to 6 hours, stirring occasionally.
- If too thick, add some water
- if too thin, cook uncovered until it reaches desired consistency
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Enjoys day after day of fun working at Applewood Books, spending time with family, cooking, eating, skiing, jogging and being with friends.
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