There is nothing better than a nice big pot of pasta sauce simmering on the stove all day! Not only does it supply wonderful smells but it also keeps the kitchen nice and warm. Not to mention, it’s super easy to make!
Here’s what you’ll need:
- 28 oz can crushed tomatoes
- 6 oz can of tomato paste
- 1 shallot – diced
- 2 cloves of garlic – minced
- 2 bay leaves
- 1 tbsp dry oregano
- 1 tbsp dry basil
- 1 tsp dry parsley
- 1 tsp crushed red pepper flakes
- 2 tsp salt (add more as needed to taste)
- 2 tsp cracked black pepper
- 2 tsp sugar
- 2 tbsp Olive Oil
- A bottle of your favorite dry red wine (Please for the love of everything holy DO NOT USE NON-ALCOHOLIC COOKING WINE. That stuff is NASTY. I’ll show you what you can use instead.)
Alright, gather up everything from above and chop your garlic and shallots.
Next, put a large pot over medium heat and add the olive oil. When the oil is hot enough (Put your hand about an inch over it. If it feels hot it’s ready. You’ll also notice that it’s more viscous in the pot when you swirl it around.) Add the shallots and cook for about 4 minutes. Then add the garlic and cook for 5 more minutes. If you add the garlic and shallots at the same time your garlic will burn and get bitter. While the shallots and onions are cooking get the dried herbs together. (I made a triple batch. That’s why it looks like I don’t know how to count to 2 or measure 1 tsp.)
When the shallots and garlic look translucent they are ready for the herbs and spices to join the party. Pour all that deliciousness in and stir well to combine. It might make a little bit of a paste. That is good. Let the herbs cook for a minute or two. Make sure you keep stiring them so they don’t burn.
Now it’s time for the fun part. Add one cup of red wine to the pot and scrape any caked-on bits of deliciousness off the bottom of the pot. Whatever wine is left is for the cook and for the cook only!! I always get two bottles because someone is always trying to take some. The only person allowed to take from the cook’s stash is your mother-in-law. NO. ONE. ELSE.
But what if you don’t want to use alcohol or can’t have wine because you are allergic to phosphates? Don’t worry. I’ve got your back. Use 1 cup of good grape juice plus 2 tbsp of red wine vinegar instead.
Now that you have added your wine or grape juice substitute it’s time to bring it to a boil and reduce it to a simmer. Let the wine mixture simmer for 10-15 minutes or until it has reduced by half. The more the wine or juice reduces the more concentrated the flavor is going to be. Sometimes I go even further than half which produces an even richer flavor.
Once your wine mixture has reduced it is time for the star of the show, crushed tomatoes! Add all of the tomatoes plus one can of water to the pot.
Once you’ve added the tomatoes and water you can add the tomato paste, salt, pepper, and sugar. You can add more salt, pepper, and sugar to taste but wait for the sauce to simmer for a while before you do.
Simmer the sauce for at least an hour. After an hour taste and reseason if needed. Now the rest is up to your own preference. If you prefer a watery sauce you can be done now! If you prefer a thicker sauce then simmer it even longer and let it reduce and become all bold and flavorful. How ever you like it will be delicious! Once you have the salt and pepper levels right and have the consistency you want it is time for the second best part. Fishing out the bay leaves!
Once the bay leaves have expertly been removed it is time to eat! Serve this sauce over your favorite pasta dish or freeze for up to 6 months. If you are going to freeze it please cool it down as quickly as possible first. I fill the sink with ice and cold water and put the pot right in!
Let me know how your sauce comes out and share your favorite pasta dishes below.
Enjoy!
