Description
This homemade spaghetti sauce has no meat, but it still has the slow-simmered flavor people want from a classic red sauce. It is made with crushed tomatoes, olive oil, onion, garlic, fresh herbs, and a parmesan rind for extra depth.
Ingredients
Scale
- ¼ cup good-quality olive oil
- 3/4 to 1 cup onion, diced
- 5 large garlic cloves, minced
- 2 (28 oz) cans crushed tomatoes
- 2 tablespoons brown sugar
- 1 teaspoon sea salt
- 1 bay leaf
- 1 parmesan rind
- 1 can tomato paste (6 oz)
- 2 tablespoons fresh basil, chopped
- 1 to 2 tablespoons fresh parsley, chopped
- ½ teaspoon freshly ground black pepper
EQUIPMENT I USED:
- Basic gadgets (measuring spoons, bowls etc)
- Cutting board
- My favorite knife!
- Immersion Blender
Instructions
- In a large stockpot, sauté the onion in olive oil over low to medium heat until translucent. Do not let it brown. Season lightly with salt to help the onion soften, stirring often. Add the garlic and cook for 1 more minute.
- Stir in tomatoes, salt, sugar, bay leaf, and parmesan rind, if using.
- Partially cover and simmer for 90 minutes, stirring occasionally.
- Remove the bay leaf and parmesan rind, then blend the sauce with an immersion blender until smooth. If needed, carefully puree it in a standard blender in batches.
- Stir in tomato paste, basil, parsley and pepper. Taste and adjust the seasoning, adding more salt if needed.
- Simmer for another 30 minutes.
Notes
You can make this a meat sauce by simply browning 1 lb of ground beef (turkey or sausage) with the onion and garlic, then continue with recipe as stated in Step 2.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dinner, Sauces
- Method: Stovetop
- Cuisine: American, Italian
Nutrition
- Serving Size: 1/2 cup
