This is a simple and yummy sauce I almost always have on hand. I use it for spaghetti, spaghetti squash, chicken parmigiana, or any other italian-flavored dish. It freezes well so I usually make a double batch.
1/4 cup olive oil
1 small to medium onion, chopped
4 cloves garlic, minced
3/4 cups red or white wine (optional)
3 cans (14.5oz each) crushed tomatoes
Salt and Pepper to taste
1. Heat the oil in a large sauce pan. Add the onions and garlic and saute until softened. (skip to step 3 if not using wine)
2. Add the wine and simmer until reduced by about half.
3. Add the tomatoes and salt and pepper to taste. Simmer 20-30 minutes.
If you like a thicker sauce you can add a tablespoon or two of tomato paste while simmering.
Most tomato sauce recipes call for 1-2 tablespoons of sugar. I prefer a more tangy sauce so I don’t add the sugar, but you certainly could if you prefer a sweeter sauce.
If I’m making a meat sauce I brown the ground beef or pork (or a mixture) in a separate pan, drain any excess fat, then add the beef to the sauce to simmer the last 10 minutes or so.
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