Tomato Sauce
By darl
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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
Details
Preparation
Step 1
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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