I love this sauce! It works with meatballs, in a baked ziti casserole, or just over spaghetti. It takes some time, but it freezes well. The secret is carmelizing the onion to give the sauce a richer flavor.
Ingredients:
1 tablespoon olive oil
6 cups chopped onion, about 3 med
1 tablespoon sugar
3/4-1 cup red wine
1 tablespoon olive oil
2 teaspoons dried oregano
1 teaspoon salt
½ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon dried basil
½ teaspoon pepper
¼ teaspoon crushed red pepper
6 garlic cloves, crushed
2 (28oz) cans crushed tomatoes, undrained
2 (14.5oz) cans diced tomatoes, undrained
2 (6oz) cans tomato paste
6 cups chopped onion, about 3 med
1 tablespoon sugar
3/4-1 cup red wine
1 tablespoon olive oil
2 teaspoons dried oregano
1 teaspoon salt
½ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon dried basil
½ teaspoon pepper
¼ teaspoon crushed red pepper
6 garlic cloves, crushed
2 (28oz) cans crushed tomatoes, undrained
2 (14.5oz) cans diced tomatoes, undrained
2 (6oz) cans tomato paste
Directions:
- Heat oil in a Dutch oven over med heat; add onion and sugar. Cook 30 minutes or until golden, stirring occasionally.
Stir in wine, cook 1 minute. Add remaining ingredients; bring to a boil. Reduce heat and simmer 3 hours, stirring occasionally.
Cool completely before freezing. Yields 9 servings (1 cup each)
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