Easy Home-Made Red Sauce

Even though I don’t eat pasta on a regular basis anymore, I still love the flavours that spaghetti sauce has to offer.

I like to make a big pot of sauce, freeze most of it and then take out what I need when I need it; it doubles as a perfect pizza sauce, too!

This no-frills red sauce will be an easy and delicious addition to your kitchen’s arsenal. You can add your own spin to it by adding meat which I’ve done with beef, pork and turkey or you can keep it as is for a simple, tasty sauce.

You will need:

  • 2 – 28oz cans crushed tomatoes or peeled plum tomatoes; I personally love using the whole canned tomatoes and using an immersion blender so I can get big chunks of tomato in the sauce. Use what you prefer!
  • ~1/4 cup olive oil
  • 1 yellow onion, chopped I love big chunks off onion; so cut them as large or as small as you like.
  • 3 cloves of garlic, minced
  • 4T Italian seasoning
  • `1/2 cup red wine
  • 1/4 cup parmesan cheese
  • salt/pepper to taste

Directions:

  1. In a large stock pot, heat the olive oil and cook chopped onion until translucent about 5-7 minutes. Optional: if you’re using meat, brown and drain the meat first, then cook the onions.
  2. Add in the minced garlic and heat until fragrant about 30 seconds
  3. Add in your two cans of tomatoes, Italian seasoning and red wine; stir to combine. If you’re using whole canned tomatoes, let them cook for about 15-20 minutes and then use the back of a wooden spoon to pop them. This ensures that they’re cooked and will make it easier to use your immersion blender.
  4. Let the sauce sit on the lowest simmer possible for 2-3 hours with the lid slightly ajar, stirring occasionally to make sure it doesn’t burn on the bottom.
  5. Add in your parmesan cheese in the last 15 minutes of simmering and salt/pepper to your desired taste. The parmesan cheese is already pretty salty, so go easy on the additional salt.

Be sure to let your sauce rest and cool before putting it in the fridge or freezer. I like to let it sit, covered for at least 30 minutes before I place it in it’s freezer-friendly container. Then once its completely cooled, toss it in the fridge or the freezer and enjoy when you want it!

So not only can you have an easy red sauce to whip out anytime you’re in the mood for pasta or pizza, you can tell all your friends and family that you made it yourself!

Let me know what you think ❤

 

I try really hard to get you an accurate depiction of nutrition facts but this is using the particular brands/ingredients I prefer; please make sure that any substitutions you may use are taken into consideration when you make these recipes for yourself. MyFitnessPal is a great tool to create different foods and calculate nutritional information… USE IT! (:

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