Prep 15 mins
Cook 3 hrs
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.
- 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)
- 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.
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