Drink from the Bowl Spaghetti Sauce

One of my favorite and most comforting things to make is homemade spaghetti sauce. I have been tinkering with my sauce for years now and I think I have perfected it. This sauce is perfect by itself, great with meatballs and delicious over pasta. It can be frozen and defrosted for a quick, weeknight meal. Enjoy!

• Ready In: 2 hrs 20 mins
• Serves: 6

Ingredients

• 2  tablespoons extra virgin olive oil
• 1⁄4 teaspoon red pepper flakes
• 1  medium onion, chopped
• 2 -3  garlic cloves, minced
• 1⁄2 cup  of chopped mushrooms or 1⁄2 cup  grated zucchini (optional) or 1⁄2 cup carrots or 1⁄2 cup green peppers (optional) or 1⁄2 cup  red pepper (optional)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 2 -3  cups water or 2 -3  cups  stock
• 1  teaspoon dried basil
• 1⁄2 teaspoon  italian seasoning
• 1  teaspoon dried parsley (can sub. 1 tablespoon of fresh parsley)
• 1  tablespoon brown sugar
• 1  teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 2  bay leaves
• 1⁄2 cup  a good dry red wine

Directions

1. Heat EVOO in pot over medium-high heat.
2. Sprinkle red pepper flakes and move pot to distribute the oil evenly for 1 minute.
3. Add onion and saute for 2 minutes.
4. Add garlic and saute for 1 minute.
5. Add any extra veggies or continue on to step 6.
6. Add the next 11 ingredients and mix thoroughly.
7. Let sauce come to a boil and stir in the red wine.
8. Lower heat and allow to simmer for 1-2 hours.
9. Make sure to stir every 15-20 minutes to prevent the sauce from burning on the bottom of the pan.
10. OPTIONAL: Can add uncooked meatballs to simmering sauce, just make sure to simmer for at least 45 minutes to an hour.
11. Enjoy :).