This red sauce recipe goes great with Spaghetti or any other type of pasta. made using mostly tomatoes, peppers, and some aromatics; this smooth and savory red sauce is simple and unforgettable.
- 2 Large Cans of whole peeled tomatoes
- 2 onions
- 4 carrots (scrubbed not peeled)
- 3 stalks of celery with leaves
- 1 red bell pepper
- 1 green pepper
- 2 cups of red wine (whatever you like to drink is fine here)
- 6 cloves of garlic sliced thin
- 2 Tablespoons fresh Basil (tear)
- 2 Tablespoons fresh Oregano
Start off with a preheated pot with enough oil to coat the pan, and toast the garlic. Once you’ve hit the light golden brown on the garlic, add the onions, carrots and celery to drop the temperature down in the pan. Sauté the vegetables down until translucent. Add wine and deglaze the pan. Scrape up all of the fond on the bottom of the pan (food particles left on the bottom of the pan while cooking down the vegetables.). Reduce wine in pan by half. Add Tomatoes and cook down for 4-6 hours. Using a immersion blender, blend to desired consistency. I like a fairly smooth red sauce.
A great thing to share a bowl of spaghetti with your family. If your house is anything like my house we always, ALWAYS make too much pasta. A great thing to do with left over spaghetti is take a cup of spaghetti, 1 egg, ¼ cup of breadcrumb and a ¼ cup of shredded parmesan. Mix to incorporate. Preheat a nonstick pan with oil on medium heat. Add spaghetti and form into
This goes well with our recipe for homemade pasta!