I don’t know about you, but I hate… as in capital H-A-T-E having to settle for buying any kind of sauce in a jar to go with whatever.
Yet many sauces take a lot of time, which for me is something I don’t have a lot of.
Fortunately, I have a lot of great cooks in the family and thankfully, one of them has offered to share her recipe for a great, old-fashioned style red sauce that will be tried this weekend over a bowl of fresh made pasta… (thanks to the attachment on my Kitchen-Aid mixer).
30 minute Spaghetti Sauce
1 Tbsp Olive oil
1/2 cup chopped onion
2-4 cloves of garlic, chopped
Heat oil in medium saucepan over medium heat, add onion and garlic and sauté until onions become clear.
1-15 oz can petite diced tomatoes OR 2 cups fresh chopped tomatoes
Bring to a boil, cover, reduce to simmer for 10 min (15 min for fresh tomatoes)
1-2 tsp dried basil (1 Tbsp of fresh chopped)
1/4 cup red wine
2-8 oz cans tomato sauce
Salt and pepper to taste
Bring to boil, reduce heat and simmer for 10-15 minutes.
You can add 1 lb of cooked ground beef along with the tomato sauce, or 2 cups of chopped yellow and zucchini squash for a low fat option.
This is good on regular pasta or over spaghetti squash. It’s a good base sauce for lasagna, chicken Parmesan, or any Italian dish calling for red sauce.
Thanks to Rhonda Bryant for this saucy recipe.