Spaghetti Sauce
Carl tried many recipes and tested many different combinations before coming up with this recipe. It is a fairly simple recipe to put together but needs to simmer for several hours. Make this dish on a cold day and it makes the house smell yummy. Goes well with meatballs.
Servings: 10
Ingredients
- ¼ cup olive oil
- 2 TBL butter
- 1-2 carrots shredded
- 2 stalks celery chopped
- ½ medium sweet red pepper finely chopped
- 1 small onion finely chopped
- 1 6 oz can mushrooms fresh sliced mushrooms can be substituted
- 6 cloves garlic finely chopped
- 1 TBL oregano dried
- 1 tsp thyme dried
- 2 TBL basil dried
- 1 TBL garlic powder
- 1 tsp rosemary dried
- 2 each bay leaves
- 2 tsp white pepper
- ¼ tsp red pepper flakes
- ½ cup balsamic vinegar
- ½ cup dry red wine cheap wine works great!
- 1 28 oz can diced tomatoes
- 1 28 oz can crushed tomatoes
- 1 12 oz can tomato paste
- ¼ cup white sugar
Instructions
- In a 3-quart saucepan, heat the olive oil and butter over medium heat. Add the carrots, celery, red bell pepper, onion, and garlic and cook until tender, about 10 minutes (longer is OK). Add the spices, balsamic vinegar, and red wine.
- Add tomatoes and tomato paste. Bring to boil and then reduce heat to low. Simmer uncovered until the desired consistency is obtained and then cover. Stir the pot every 30 minutes or so. Simmer for at least 2 hours. Add sugar a few minutes before serving.
- The sauce can also be used in lasagna or manicotti.