Monday, February 25, 2008

Red Sauce for Spaghetti and Meatballs

  • olive oil
  • 2-3 cloves garlic, minced
  • tomato paste
  • splash red wine
  • 1 can whole tomatoes in juice
  • 1/2 t. dried oregano
  • 1/2 t. dried basil

Saute garlic in olive oil until it just starts to color. Add tomato paste and stir for a few seconds, then add wine. Add tomatoes (trim any skins or tough bits and strain off most of the juice) and mash with a potato masher. Add dried herbs and bring to a simmer. Partially cover and simmer for a hour on the stovetop or several hours in the crockpot. Check consistency: if too thin, allow to simmer lid off until slightly reduced.

Makes slightly more than enough to sauce 1/2 box spaghetti.

No comments: