My basic pasta sauce { no meat }

Irisa Raina 9


Since mothers day is right around the corner I thought I’d share with all of you what I’ll be making on that day for our main course.

Don't let the anchovies and capers make you go "huh" me you won't even know they are there, just adds another level of flavor.

Also I always add some nutmeg when cooking with any green vegetables " spinach" etc...

This will make a good deal of sauce but it freeze’s very well. The thicker it is the better it will taste

Variations: If you must have meat…..
Ground beef
Italian sausage
Short ribs or pork steaks

pinch tips: How to Tie a Roast



12 -15 easily


30 Min


6 Hr


1 large onion chopped fine
4 cloves roasted garlic
2 -12 ounces cans tomato paste
1– 28 ounce can diced or crushed tomatoes
2– 28 ounce cans italian style tomato sauce
4 -6 anchovies in oil smashed
2 teaspoons sea salt
1 – 16 ounce bag frozen spinach, defrosted and drained
1 pound fresh mushrooms wiped clean, sliced thin
1 tablespoon light brown sugar
32 ounces canned beef broth
1 teaspoon oregano
1 tablespoon basil
3 teaspoons capers rinsed & chopped
2 teaspoons honey
2 tablespoons fresh ground pepper
1 tablespoon red pepper flakes
1 & ½ teaspoons fresh ground nutmeg
parsley handful chopped “added at the last moment once the sauce is done”
olive oil for frying

Directions Step-By-Step

Cut onion and fry in small amount of oil.
Smash the anchovies on a chopping board with the salt and roasted garlic till it is a past of sorts.
Then put the fried onions, anchovies paste with everything else in a large soup pot and cook very low and slow…this is one of the sauces that you’ll want to cook all day, you want this to be very thick.
Taste for seasonings “ salt & pepper “as you go.
With this sauce you won’t miss the meat.