Susan's Spaghetti Sauce
But I do have a sauce recipe, and even though it has many variations, I pretty much fix it the same way every time. So here is what I do when I'm feeling domestic, or when my girls ask me to make my own sauce.
- 3 Tbsp
- olive oil
- 1 large
- onion, finely chopped
- green bell pepper, finely chopped
- red bell pepper, finely chopped
- 3-4 clove
- garlic, minced
- salt, pepper
- 1 can(s)
- diced tomatoes in sauce
- 2 small
- cans tomato sauce
- 1/2 c
- finely grated carrot
- 1 Tbsp
- dried italian herbs, like oregano and basil, *or* 2-3 tablespoons fresh herbs, finely chopped
- 1 c
- wine (or tomato juice)
- 1/2 c
- finely grated parmesan or romano cheese
How to Make Susan's Spaghetti Sauce
- 1Heat the olive oil in a large skillet or saucepan. Sauté the onion and peppers until soft, then add in the garlic and continue cooking until garlic is fragrant, about 1 minute more. Season with a little salt and freshly ground black pepper.
- 2Stir in the diced tomatoes and tomato sauce and blend well. Stir in the carrots. The carrots are used to sweeten the sauce without sugar, and to reduce the acidity of the tomatoes somewhat. Add the fresh or dried herbs. Partially cover and simmer about 30-40 minutes, stirring often to prevent sticking.
- 3Stir in the wine or tomato juice and simmer, uncovered, until reduced to your desired consistency, normally about 15 minutes. Stir in the parmesan cheese.
- 4Serve sauce over pasta or meatballs, Italian sausage, or use on pizza. This freezes well, so double the recipe and make a large batch.