Tomato Sauce

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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