Recipe by manushag
Delicious Bolognese style sauce. Great for lasagna, homemade pizza, eggplant parm or any type of pasta dish! Great with browned beef, Italian sausage or plain. Makes alot, so I usually freeze some in 2 cup containers, which is enough for 2 or 3 generous portions. This can be a vegetarian dish and also has no fat if you don't add meat.
Top Review by Muffin Goddess
This is a great basic homemade tomato sauce. I was trying to use up what I had on hand rather than shopping, so I used three cans of crushed tomatoes instead of the puree and whole tomatoes. I think the sauce was probably a bit thicker that it was intended to be because of this, but DH and I enjoyed it. I added the optional red wine (Shiraz), and I added one teaspoon of beef Better than Bouillon instead of a beef cube. I froze four cups of sauce, and used the rest on ravioli and portobella mushroom sausage. Definitely a keeper, thanks for posting! Made for PAC Fall 08
- 1 (28 ounce) canwhole Italian tomatoes (I use San Marzano)
- 2 (28 ounce) cans tomato puree (I use Contadina)
- 1 medium onion
- 3 -4 garlic cloves
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 bay leaves
- 1 teaspoon dried red pepper flakes (or to taste)
- 1⁄2 cup white wine (optional) or 1⁄2 cup red wine (optional)
- 1 beef bouillon cube (optional)
Directions See How It's Made
- Puree whole tomatoes in blender with onion and garlic.
- Cook all cans of tomatoes in a large heavy pot, adding all other ingredients, except salt.
- Bring to a boil and then lower temperature to simmer for 2 or 3 hours, stirring occasionally.
- When it starts to thicken and turn less 'pink', add salt to taste.
- For the Vegetarian option omit the beef bouillon.