Crabzilla's Spicy Chunky Garlicky Spaghetti Sauce
photo by CARML mama
- Ready In:
- 6hrs 20mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 59.14 ml olive oil
- 1 large yellow onion (roughly chopped)
- 12 clove garlic (finely minced)
- 113.39 g diced fresh mushrooms (optional)
- 14.79 ml dried basil
- 4.92 ml oregano
- 2.46 ml black pepper
- 2.46 ml salt
- 2.46 ml crushed red pepper flakes
- 2 (1587.57 g) can of progresso crushed tomatoes (or your fav)
- 793.78 g can of progresso whole canned tomatoes (or your fav)
- 2 (566.99 g) can of rotel tomatoes and green chilies
- 170.09 g can tomato paste (I use one with no salt added)
- 236.59 ml dry red wine
directions
- Heat olive oil in a large, deep pot.
- Saute onion, garlic, and mushrooms until soft and slightly browned.
- Add basil, oregano, black pepper, salt, and crushed red pepper flakes.
- Saute for an additional 10 minutes (estimate), stirring frequently, being careful not to burn the herbs.
- Add all the canned tomatoes, tomato paste, stir real well, and bring to a boil.
- Boil for about 10 minutes and use a potato masher to crush the whole tomatoes (they crush easily after being boiled).
- Add red wine and continue to boil for another 2 minutes.
- Turn down to a low simmer, and simmer for at least 6 hours, stirring now and then.
- I usually put a lid on to partially cover the pot for the first 3 hours and then remove it for the last 3 hours to let the sauce reduce, it should end up a nice deep, rich red color.
- Serve over your favorite pasta and fix up a nice green salad and crusty loaf of bread to make a complete meal.
- Let sauce cool before freezing- can be frozen in whatever size portions you like using zip-lock freezer bags.
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RECIPE SUBMITTED BY
Crabzilla
Houston, Texas