Description
This may be hard to believe, but the best pasta sauce i ever had was in a small restaurant in san carlos, mexico. When we got back home i decided to start experimenting to see if i could duplicate and this is pretty darn close. If you prefer a smooth sauce, substitute tomato sauce for the diced tomatoes. Fresh mushrooms can also be added if desired. Fresh italian sweet sausage can be used recipe #362998 or, i highly recommend kittencal's recipe #69173 (i wasn't a meatball lover until i tried these.) next time i make i'm going to try adding diced roasted red peppers. Based on comments of others, the plan is to continue refining this recipe. I look forward to hearing your comments and suggestions!. I serve on my recipe #227629 and save the leftover sauce to use on a pizza.
Instructions
- In large pot combine crushed tomatoes, tomato puree and diced tomatoes
- Add 1 / 2 cup of red wine and 1 / 2 cup water
- Bring to a boil and reduce heat to simmer
- Stir in seasonings and grated cheese
- In frying pan heat olive oil and brown sausage or meat-balls
- Remove the meat from the pan and add to the simmering sauce
- In the same frying pan saut the onions and garlic until translucent
- Add onions and garlic to simmer sauce
- Deglaze the frying pan with 1 / 2 cup of red wine and add to the simmering sauce
- Stirring occasionally, simmer for three hours or until of desired consistency
- To thicken sauce crack the lid and allow to cook down
- To thin add a little more red wine
- Serve on spaghetti, ravioli or use on pizza