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I grew up having
pasta with meat sauce. I loved my mother's sauce growing up, but
I never remember my mother making Italian sauce without meatballs
and sausage. Yet, whenever at an Italian restaurant, I always
ordered Italian sauce without meatballs. I guess I've never been
a big meat eater. The recipe below is based off of my mother in
law's meatless sauce, however I use more onions than she does.
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Serving: makes about 160 oz. (20 servings)
Depends on portions. |
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Ingredients |
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Italian Name |
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Size #10 can crushed tomatoes |
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pomodori tritati |
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18 oz can tomato paste |
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pomodoro incollare olio di oliva |
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Extra virgin olive oil |
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olio extra vergine di oliva |
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5 Cloves Garlic chopped or
minced |
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agli |
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2 medium yellow onions chopped |
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cipolla |
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3 bay leaves |
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alloro |
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Distilled or purified water |
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d'acqua |
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1 whole carrot washed well
(yes a carrot!) |
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carota |
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Instructions |
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| 1. |
Pour about 3 TBLE
olive oil in deep pot and heat over medium heat |
| 2. |
Add onions and reduce
to simmer. Stir so onions are coated with olive oil. Cover
and simmer 5 - 8 minutes. |
| 3. |
When onions are translucent,
add in chopped or minced garlic and simmer for 3 more minutes.
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| 4. |
Add in crushed tomatoes
and stir well. |
| 5. |
Fill can about 1/3rd
of the way with water and pour into sauce. Stir well. If you
added too much water, leave the lid off. |
| 6. |
Add bay leaves. |
| 7. |
Take some sauce out
and mix the tomato paste with it until smooth and then pour
back into sauce and stir well. |
| 8. |
Put carrot into sauce.
This is used to absorb the acid from the tomatoes. It will
not affect flavor and will be removed later. |
| 9. |
Bring to boil stirring
frequently so it won't burn on the bottom. |
| 10. |
Reduce to simmer and
let cook down for about 2-3 hours making sure to stir every
once in a while. Cover and let stand for a few more hours.
I let it stand over night and then do a reheat in the morning,
then freeze the sauce in smaller containers so I can use them
on a need be basis. This does not have to be done. |
| 11. |
Discard carrot. |
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Tip #1:
Don't eat the bay leaves. Discard if you find them before
freezing. |
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Tip #2: Let
the sauce stand overnight and then do a quick reheat in the
morning. The flavor will be more well bodied. Tasting the
sauce when you first mix it and when it is finished is very
different! |
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Tip #3: If
you do not have a carrot, use 1/4 tsp of baking soda and stir
well. This helps cut down the acid. |
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Tip #4:
Try freezing the sauce in smaller containers so you can use
the sauce on a per meal basis. |
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This recipe can be
distributed but cannot be resold. All rights reserved. Copyright
2009. To obtain rights of use contact us by visiting our
About Us page and contact me directly. |
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