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Рецепт Spagehtti Sauce
by Michelle

Spagehtti Sauce

I never did like the taste of jarred or canned sauce. So on my 19 year old's first birthday I decided to make mine homemade. It was a hit and I have not looked back! There are many ways to make this sauce your own since this is just the bare-bones basic recipe. I hope you enjoy.

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Подготовка: Италия Italian
Приготовление: Порций: 1

Хорошо сочетается: Pene, thin sagehetti

Wine and Drink Pairings: shiraz

Ингредиенты

  • E.V.O.O
  • 2 shallots, chopped fine
  • 3 large cloves of garlic ( you can use less, I LOVE garlic!), chopped fine
  • 2 large cans of crushed tomatoes (plus 11/2 cans of water)
  • About 2 tbs. of tomato paste (I use the kind in the tube, it lasts longer and has a better flavor)
  • 2 bay leaves
  • 2tsp of dried rosemary (rub rosemary between palms as you are adding, it helps to release flavor)
  • 2tsp each, basil and oregano
  • sugar

Инструкции

  1. In a large pot (or dutch oven), heat E.V.O.O. Add shallots and garlic sautee until soft.
  2. Add crushed tomatoes, paste, and water, stir to combine.
  3. Let warm up over med-high heat.
  4. Add spices and bring to a boil, ( not a crazy boil, just need to get it really hot.)
  5. Reduce heat to med-low and simmer for at least 2 hours.
  6. You may need to add more water as sauce does reduce, depending on your preference in thickness.
  7. If it seems a bit too tangy, sprinkle a little sugar and stir.
  8. Serve over your choice of pasta and enjoy!
  9. P.S. This is a great sauce to put meatballs with!