In Search of the Ultimate Spaghetti/Pizza/Pasta Sauce
- Reviews 2
Ready In: 3 hrs 15 mins
Serves: 8-10
Ingredients
- 1 (28 ounce) can crushed tomatoes
- 1 (28 ounce) can diced tomatoes (do not drain)
- 1 (28 ounce) can tomato puree
- 1 cup red wine (divided)
- 1⁄2 cup water
- 1 1⁄2 teaspoons salt (to taste)
- 1 teaspoon McCormick's Montreal Brand steak seasoning
- 1 tablespoon sugar
- 1 teaspoon oregano
- 1 teaspoon basil
- 2⁄3 cup grated parmesan cheese or 2⁄3 cup romano cheese
- 1 cup sweet onion, diced
- 3 garlic cloves, diced
- 1⁄4 cup olive oil
- 1 1⁄2 lbs sweet Italian sausage (Italian Sausage)
Directions
- In large pot combine crushed tomatoes, tomato puree and diced tomatoes.
- Add 1/2 cup of red wine and 1/2 cup water.
- Bring to a boil and reduce heat to simmer.
- Stir in seasonings (salt, pepper, oregano, basil) and grated cheese.
- In frying pan heat olive oil and brown sausage or meat-balls.
- Remove the meat from the pan (saving the drippings) and add to the simmering sauce.
- In the same frying pan sauté the onions and garlic (adding more oil if necessary) until translucent.
- Add onions and garlic to simmer sauce.
- Deglaze the frying pan with 1/2 cup of red wine and add to the simmering sauce.
- Stirring occasionally, simmer for three hours or until of desired consistency.
- To thicken sauce crack the lid and allow to cook down.
- To thin add a little more red wine.
- Serve on spaghetti, ravioli or use on pizza.
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