Recipe by Galley Wench
This may be hard to believe, but the best pasta sauce I ever had was in a small restaurant in San Carlos, Mexico. When we got back home I decided to start experimenting to see if I could duplicate and this is pretty darn close. If you prefer a smooth sauce, substitute tomato sauce for the diced tomatoes. Fresh mushrooms can also be added if desired. Fresh Italian sweet sausage can be used Italian Sausage or, I highly recommend Kittencal's Kittencal's Italian Melt-In-Your-Mouth Meatballs (I wasn't a meatball lover until I tried these.) Next time I make I'm going to try adding diced roasted red peppers. Based on comments of others, the plan is to continue refining this recipe. I look forward to hearing your comments and suggestions!. I serve on my Perfect Egg Pasta and save the leftover sauce to use on a pizza.
Top Review by Lavender Lynn
This is a very delicious italian sauce. I followed the ingredients per recipe except I added 2 T of parsley because I love parsley in spaghetti sauce. I used Chianti red wine. I used parmesan cheese. I added 2 kinds of mushrooms: crimini and baby bellas. Made for ZWT4 for the Cookin Cats
- 1 (28 ounce) can crushed tomatoes
- 1 (28 ounce) can diced tomatoes (do not drain)
- 1 (28 ounce) can tomato puree
- 1 cup red wine (divided)
- 1⁄2 cup water
- 1 1⁄2 teaspoons salt (to taste)
- 1 teaspoon McCormick's Montreal Brand steak seasoning
- 1 tablespoon sugar
- 1 teaspoon oregano
- 1 teaspoon basil
- 2⁄3 cup grated parmesan cheese or 2⁄3 cup romano cheese
- 1 cup sweet onion, diced
- 3 garlic cloves, diced
- 1⁄4 cup olive oil
- 1 1⁄2 lbs sweet Italian sausage (Italian Sausage)
Directions See How It's Made
- In large pot combine crushed tomatoes, tomato puree and diced tomatoes.
- Add 1/2 cup of red wine and 1/2 cup water.
- Bring to a boil and reduce heat to simmer.
- Stir in seasonings (salt, pepper, oregano, basil) and grated cheese.
- In frying pan heat olive oil and brown sausage or meat-balls.
- Remove the meat from the pan (saving the drippings) and add to the simmering sauce.
- In the same frying pan sauté the onions and garlic (adding more oil if necessary) until translucent.
- Add onions and garlic to simmer sauce.
- Deglaze the frying pan with 1/2 cup of red wine and add to the simmering sauce.
- Stirring occasionally, simmer for three hours or until of desired consistency.
- To thicken sauce crack the lid and allow to cook down.
- To thin add a little more red wine.
- Serve on spaghetti, ravioli or use on pizza.