Julie's Pasta Sauce

"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."
 
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photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by januarybride photo by januarybride
Ready In:
2hrs 30mins
Ingredients:
10
Serves:
4-5
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ingredients

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directions

  • 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.

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Reviews

  1. 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!!!
     
  2. 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 Recipe #469200 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.
     
  3. 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!<br/>THANK YOU SO MUCH for sharing this keeper with us, Acadia! Ill definitely make ti again.<br/>Made and reviewed for my chosen chef during Veggie Swap #40, November 2011.
     
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Tweaks

  1. 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!!!
     

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