Prep 30 mins
Cook 2 hrs
This recipe was given to me by my friend Julie. She doubles the recipe and actually cans it in mason jars which she gives to family & friends as hostess gifts. When I made it I tripled it and I would fill jars 3/4 of the way and freeze them. I have also made it with cream sherry. We serve it over whole wheat angel hair pasta. Yum.
- Saute onion and garlic in olive oil until tender (not brown).
- In large dutch oven place all ingedients mixing well.
- Bring to boil; reduce to low and simmer for 2-hours; stirring occasionally.
Loved it! I only used about a half of an onion, then instead of fresh garlic I used about 8 cloves of roasted garlic, and finally I used a fabulous oaky full bodied red wine from Husch Wineries. I had enough to freeze 2 servings for later :) Made for VEG*N SWAP. Great vegan recipe here!!!
Wow! We really loved this sauce. It made enough sauce to make two meals for us, so I have some frozen now for one of my hectic nights when I just don't have time to cook. I followed your ingredients precisely and then started it on the stove and let it simmer for about 8 hours in a crock pot while we were out for the day. I used your sauce in awalde's recipe for Light Eggplant / Zucchini Parmigiana and they paired very, very well together. I think after PAC I will make up a very large batch of this to freeze so I always have some on hand for recipes or spaghetti nights. Thank you for such a little gem of a recipe Acadia*! Made for PAC Spring 2014.
Mmm, what a yummy pasta sauce this is! Its unlike any other Ive ever tried. The wine really adds something special. Since I like a thicker sauce I reduced the water a bit and I also added 1/4 ts each of cinnamon, cayenne pepper and rosemary. Yum!
THANK YOU SO MUCH for sharing this keeper with us, Acadia! Ill definitely make ti again.
Made and reviewed for my chosen chef during Veggie Swap #40, November 2011.