Tuesday, January 5, 2010

Red Sauce (spaghetti sauce)

This is a sauce that taste awesome, but you really must let it simmer away for several hours ... I generally make it on a Sunday, serve some that night & freeze the rest in 2 ziploc bags for 2 to 5 more meals (depending on number of people).

2 tbs olive oil
1 large onion, chopped
6 garlic cloves, chopped
1 to 1.5 lbs of italian sausage, remove from casing
3/4 tsp dried oregano
3/4 tsp marjoram
1 large bay leaf, break in thirds (don't forget if an extra piece falls in!)
6 oz can of tomato paste (I've used 12 by accident, just add a little water)
6 regular size cans of either tomato sauce, crushed or diced (your choice, I use sauce as hubby hates chunky cooked tomatoes)
1 can water
salt & pepper to taste
1/3 c fresh basil, juilenned (have forgotten so many times that I don't know what the difference is)

In medium size stock pot, heat oil. Saute onions & garlic 1 minute or so, then add sausage and cook, breaking up as it cooks.

Cook, stirring occasionally til sausage is cooked, but not overly so. If there is too much fat at bottom of pan for your taste, drain and then add rest of ingredients, except the fresh basil, stir to combine. Bring to a boil, stirring all the while. Reduce heat to low simmer til just bubbling (perking). Simmer, uncovered 2 to 3 hours, stirring occasionally.

After an hour, stir in fresh basil (if you happen to remember!).

Serve, freeze, etc.

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