Description
My basic Tomato Sauce for all of my favorite Italian-American dishes!
**** I salt everything throughout the entire process.
Ingredients
Scale
- 2 Tbsp. olive oil
- 1 Vidalia onion, finely chopped
- 2 carrots, finely chopped
- 2 sticks of celery, finely chopped
- 6 cloves of garlic, minced
- 1–2 tsp. red pepper flakes
- One 6 oz. can of tomato paste
- One 28 oz. can crushed tomatoes (Cento, Tuttorosso)
- One 28 oz. can pureed tomatoes (Cento, Tuttorosso)
- 1/2 cup good red wine (Kendall Jackson Cabernet Sauvignon)
- 1 Tbsp. Worcestershire Sauce
- 1 tsp. fennel seeds
- 1 tsp. dried oregano
- 2 Tbsp. dried parsley flakes
- 2 dried bay leaves
- Salt and pepper to taste
Instructions
- Heat olive oil in large pot over medium heat.
- Add onions, carrots, and celery to pot and cook until onions are translucent.
- Add garlic and hot red pepper flakes. Cook until garlic is fragrant.
- Add in tomato paste. Cook for 1-2 minutes, to allow the raw tomato flavor to cook out.
- Add in crushed and pureed tomatoes.
- Add in red wine. (I usually pour wine into leftover pureed sauce can to get the remaining bits out)
- Add Worcestershire, fennel, oregano, parsley, bay leaves, salt and pepper.
- Bring to a boil. Immediately turn down to simmer on low heat, and cook for 30 minutes.
- Enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes