Ultimate Spaghetti Sauce
There’s a whole lotta love in this sauce! This is my go-to tomato sauce – - my signature sauce if you will. It really is ah-mazing & oh so multi purpose!
The longer you have to simmer this recipe the better it will be. It’s all about building flavors. Take your time with this one. It makes a ton of sauce but you can freeze the unused portion.
This is a heavy sauce and goes best with pastas such as spaghetti, linguini, or penne (it would overwhelm angel hair or the like). If you don’t want to add the sausages, just leave them out. I like the flavor that they give to the sauce. Be sure you mince your carrots super fine. You don’t want to bite into a big chunk of carrot. You can do this in a food processor if you don’t think you can get it fine enough with a knife. I think I would use my food processor a lot more if it didn’t have so many parts & wasn’t in the back of a cabinet. LOL! Plus, it’s just another thing I have to wash.
When I’m cooking this sauce, I keep my tea kettle filled with water nearby. You just add about a cup at a time of water, let it reduce and continue until you’re ready to serve. And as always, only use a wine you would drink! If it’s not worth drinking then it’s not worth cooking with!
Does your signature tomato sauce have a special ingredient?
What you’ll need:
1 35 oz large can of Whole tomatoes – I use imported San Marzano Tomatoes
4 Johnsonville Sweet Italian Sausages
1/2 jar of Roasted Red Bell Peppers – roughly chopped
1 onion – chopped
4 cloves of garlic – minced
2 carrots – peeled & minced
1/4 cup red wine
1 tbsp sugar
1 tbsp unsalted butter
extra virgin olive oil
What to do:
In a large skillet over medium heat (I use my chicken fryer) add a few good turns of your olive oil. Slightly brown your sausages. Add your onions and saute until translucent. Add your garlic & cook through about a minute. Add in your roasted red bell pepper & carrots. Cook through until carrots are soft.
Take your time. Remember you’re building flavors here. Add your tomatoes and all of it’s sauce & crush with a wooden spoon. Reduce heat to low. Add in your wine, butter & sugar and season well with salt & pepper. The longer your sauce has to simmer the better it will be. It will need at least an hour but preferably up to four hours. When your sauce reduces a bit, add in some water, stir through & reduce again. Continue this process while you’re simmering. Right before you’re about to serve, remove your sausages and give them a good chop. Return sausages to pan. Taste for seasoning. Add salt if necessary.
Goes great with:
Spaghetti, Linguine, Penne