Tuesday, September 9, 2008

Spaghetti Sauce

3 large cans of whole peeled tomatoes
1 small can of tomato paste
fresh basil
dried Italian seasonings
1 cup diced onion
3 cloves minced garlic
1/4 cup red wine
drizzle of olive oil

cover bottom of large cooking pot with olive oil
add onion and garlic, heat until fragrant (don't burn the garlic!)

put 1/3 of the little can of tomato paste, 1 can of tomatoes, bunch of the basil and a shake of the Italian seasoning into the blender--pulse/liquify until it's not chunky anymore, pour it into the cooking pot.  Repeat twice more with another 1/3 of the tomato paste, can of tomatoes, basil and Italian seasoning.

Add the red wine (should be wine you would drink, good quality wine--I buy the 4 packs of little bottles to use for cooking because we're not big drinkers here).

Let the sauce simmer (covered) for about an hour.  This makes a giant vat of sauce.  I freeze it into smaller containers (I get 4 dinners with leftovers for lunches out of this).  There's nothing easier than popping a tub of frozen sauce into a pan to heat up, boiling some noodles and tossing a salad together for a last-minute meal.

I use this sauce for spaghetti, on top of store-bought ravioli or tortellini, and in lasagna.  

I serve it with store-bought garlic bread or  pepperoni rolls and salad. 

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