March 30, 2012

Quick Spaghetti Sauce

Much ink has been spilled over how to make the perfect spaghetti sauce (or Sunday Gravy for the more authentic readers), so I know that what I'm saying is not revolutionary. You can find the most simple of recipes or a long drawn out process with $50 worth of ingredients.

I, however, am an impatient cook (hence not a baker!), and I'm usually planning dinner the day of. Or when I get home from work. 

So while I wanted a recipe that has complex flavors, I also want a small, readily available ingredient list and a short cooking time. I think this recipe is close, but you can always choose to add half a rack of ribs or a whole chicken's worth of parts if you want. 

I started trying to use up my canned tomatoes from last summer and transforming them into something more flavorful- I think next year I'll can some quick tomato sauce rather than just plain tomatoes for more ready-to-eat meals. 

But I used a combination of crushed tomatoes and whole tomatoes in water for this recipe.

More Involved Tomato Sauce (meaty!) from Mister Meatball and the famous Meatball recipe too.

Quick Tomato Sauce

2 tbsp olive oil
4 garlic cloves, diced
2 small onions, chopped
3 carrots, shredded
3 celery stalks, diced
1/2 cup red wine
32 oz. canned whole tomatoes
16 oz. crushed tomatoes
1 tsp. dried thyme
1 tbsp. dried oregano
3 tbsp. butter
2 tbsp. fresh basil, chopped
salt and pepper

Chop all the veggies! The heat the olive oil in a large stock pot over medium heat. Add the onions and saute for a bit (be less like me and more patient). Add carrots, saute, add celery, saute, add garlic... saute!

Add dried spices now and then add wine to deglaze the pan. Stir around for a bit, then add tomatoes. Cook for a few hours on medium-low heat and then season to taste with salt and pepper.

I blended my sauce partially with an immersion blender, so it looked more like spaghetti sauce and less like vegetable soup. Add the butter and basil just before serving.

Makes a lot! Maybe 6 cups?