Description
This Italian red sauce recipe is one of my faves. Better than any jarred sauce I’ve come across-take some time and make this easy, delicious sauce.
Ingredients
3 T olive oil
2 T unsalted butter
1 c chopped onion
1/2 c chopped red peppers
1 sliced carrot
2 t minced garlic
1/4 c red wine
17.5 oz Pomi tomatoes
28 oz Cento tomato sauce
1 bay leaf
1 T Italian parsley
1 T fresh basil
1 t dried oregano
Red Pepper flakes to taste
Kosher Salt to taste
1 t sugar (optional)
Instructions
Heat olive oil over medium heat. Add onions, peppers and carrot cook until translucent. Stir in minced garlic and saute until soft.
Add red wine to deglaze pan. Pour in tomatoes. I used Pomi tomato sauce and Cento tomato sauce. Add bay leaf, parsley, fresh basil, dried oregano, hot red pepper flakes and salt and pepper to taste. Bring to a simmer and stir in unsalted butter. Add up to 1 t sugar if needed and check after simmering and add more if needed. It shouldn’t take much because of the carrots.
Simmer covered for at least 60 minutes. I prefer to simmer it longer. If sauce becomes too thick feel free to stir in water until you reach desired consistency. However, if you add water let it simmer a bit more.
Notes
See above post for adding Italian sausage.
