Tomato Sauce

Tomato Sauce
Tomato Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    28 oz cans tomato puree

  • 1

    6 oz can tomato paste

  • 1

    quart chicken stock or beef stock

  • 2

    cups dry red wine

  • 1/4

    cup olive oil

  • 2

    yellow onion, peeled and minced

  • 6

    large garlic cloves, chopped

  • 2

    ribs celery with leaves, minced

  • 1

    carrot, grated

  • 1/2

    cup chopped parsley

  • 1/2

    lbs fresh mushrooms, chopped

  • 1/2

    teaspoon crushed red pepper flakes

  • 1

    tablespoon crushed oregano

  • 1

    teaspoon dried rosemary

  • 2

    bay leaves

  • 1

    tablespoons dried basil or 2 tablespoons fresh

  • 2

    whole cloves

  • 1/2

    tablespoon freshly ground pepper

  • 2

    tablespoons salt

  • 1

    teaspoon sugar

Directions

In a large pot, place tomato puree, tomato paste, chicken stock and wine. Heat a large frying pan and add the olive oil. Sautee the onions, garlic, celery and carrot until they just begin to brown a little. Add to the pot along with the remaining ingredients. Bring to a light boil and then turn down to a simmer. Simmer for 2 hours, partly covered, stirring often. Skim the fat from the top and discard. Store in the refridgerator covered, in either glass, plastic or stainless steel.

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