This sauce will knock your socks off!
I guarantee you will NEVER purchase jarred spaghetti sauce again as long as you live. You will have a lot of visitors for dinner too! 🙂
*Notes: a) Organic foodstuffs may be used if preferred, of course, b) for people who cannot tolerate alcohol, the red wine in the sauce may be omitted and replaced with 1/4 cup olive oil, and c) This manna from the gods makes a GREAT parmigiana sauce for chicken, eggplant, meatballs, etc. as well!
This sauce IS, for all who asked, vegetarian and vegan.
Prep time: about 15 min. Cooking time: 30-40 min Yield: at least 2 26 oz jars of sauce, probably more in my experience
1 – 28 oz can crushed tomatoes
1 – 14.5 oz can diced tomatoes
1 – 6 oz can tomato paste (NOT sauce or puree)
2 fresh green peppers, cored, seeded, and sliced into 1-inch strips
4-6 cloves garlic, minced (add more or less to your liking. No vampires here, I love the stuff!)
2 medium yellow onions, sliced in thin 1-inch strips or simply cut in small chunks
(optional – 5 oz. white or Portobello mushrooms, sliced. 1/2 can black olives, sliced)
about 12 fresh basil leaves, chiffonade (roll up as one roll and slice in strips) or 3 tbsps dried basil or to taste
2 tbsp dried oregano
2 tbsp dried parsley or one bunch fresh flat-leaf parley chopped fine
3 tsp dried thyme
3 bay leaves
2 TBSP (or to taste) sea salt or kosher salt, although good ol’ table salt will do
2 tsp black pepper, preferably freshly ground
OLIVE OIL!!! Where would we Paisans be without the staple of our cooking????
3 TBSP sugar
1 cup red wine (optional)
1. In a large sautee pan, pour about 3 tbsp olive oil (I like Filipo Berio) and saute the garlic, onions, peppers, fresh basil, and any other vegetables you might prefer until the onions are translucent and the veggies are crisp-tender, about 10-12 minutes.
2. Add this mixture, plus another 1/5 cup olive oil, to a large stockpot. On medium heat, add all tomato products and stir very well. Reduce heat to low.
3. Stir in all the spices and bay leaves, salt, sugar, and red wine. Stir well.
4. Reduce heat to simmer and cover, leaving a small space for steam ventilation.
5. Simmer for 30-40 minutes, stirring occasionally. MAKE SURE YOU ALWAYS TASTE YOUR COOKING! Adjust spices, sugar, and salt as needed. Do not burn your mouth 🙂 .
6. MANGIA e BUON APETITO!!! (And don’t forget to send me love every time you sigh with culinary ecstasy, lol!)
Serve over your favorite pasta – works wonders on any but I adore it on linguine, spaghetti, ziti rigati, rotini, and in stuffed shells with ricotta cheese. AB-FAB as a sauce on eggplant, zucchini, meatballs, sausage, or chicken parmigiana.
*Add a hot, buttery loaf of home-made garlic bread to this meal and you will either make many friends for life, or find a husband (or a wife!).
* If you need a recipe for scrumptious garlic bread, please do ask me. Your wish is my command! Love and good eats, Janice xoxoxo