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.
I seem to be having a hard time finding side dishes that aren’t just salad. The household wondering where the potatoes are. Any recommendations?
We eat a lot of roasted veggies…..brussels sprouts are Reese’s favorite 🙂 I like to roast cauliflower, asparagus, radishes, and cabbage. I’ll steam broccoli regularly, sometimes brussels sprouts. I really like roasted sweet potatoes, along with parsnips and/or carrots. We also like greens (kale, chard, spinach) sauted in bacon grease with onions, celery, chopped bacon. Yum! I’ll post some more recipes soon.
Think we are having Chard today. I have baked the sweet potatoes, but have not tried roasting them. Tony ate the curry cabbage and everything else I’ve cooked recently, but he says he draws the line at brussel sprouts. But it’s a far cry from the Casa De Jerardo Double Double and pop tart diet.