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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 16 |
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Delicious Bolognese style sauce. Great for lasagna, homemade pizza, eggplant parm or any type of pasta dish! Great with browned beef, Italian sausage or plain. Makes alot, so I usually freeze some in 2 cup containers, which is enough for 2 or 3 generous portions. This can be a vegetarian dish and also has no fat if you don't add meat. Ingredients:
1 (28 ounce) can whole italian tomatoes (i use san marzano) |
2 (28 ounce) cans tomato puree (i use contadina) |
1 medium onion |
3 -4 garlic cloves |
1 tablespoon dried basil |
1 tablespoon dried oregano |
2 bay leaves |
1 teaspoon dried red pepper flakes (or to taste) |
1/2 cup white wine (optional) or 1/2 cup red wine (optional) |
1 beef bouillon cube (optional) |
salt |
Directions:
1. Puree whole tomatoes in blender with onion and garlic.
2. Cook all cans of tomatoes in a large heavy pot, adding all other ingredients, except salt.
3. Bring to a boil and then lower temperature to simmer for 2 or 3 hours, stirring occasionally.
4. When it starts to thicken and turn less 'pink', add salt to taste.
5. For the Vegetarian option omit the beef bouillon.
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