PASTA sauce
Source of Recipe
Jeff
Recipe Introduction
As you know, the secret of the sauce is cooking slowly and allowing flavors to blend. I just use (as simple as possible) different receipes for making Marinara sauce. This one was used for the sauce that Sunday and I made it up in advance and tweaked it by blending the tomatoes in the blender, using minced garlic, not putting in the red pepper flakes and wine, and only1 teaspoon of sugar. When warming the next day, I added a little water, some Italian seasoning, mushrooms, diced onion and bell pepper and let it simmer slowly while cooking the sausages and pasta. I don't measure the amounts, just taste alot and add what is needed to your preference.
List of Ingredients
2 (28 ounce) cans diced tomatoes
4 garlic cloves, crushed
3 tablespoons olive oil
1 teaspoon red pepper flakes (can omit if you don't like spice )
4 ounces red wine
2 teaspoons dried basil
2 teaspoons dried oregano
3 tablespoons sugar
1 teaspoon salt
Recipe
1
Put olive oil and pepper flakes if using in a saute pan heat to lowest setting on your stovetop. After 5 minutes add crushed cloves of garlic. saute until soft.
2
Add wine and simmer until most of the liquid has evaporated, until reduced by 1/2.
3
Add tomatoes, basil,oregano,salt, & sugar. simmer stirring occasionally until thickened to your liking.
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