“England had 42 religions and only 2 sauces.” Voltaire
I wanted to title this “The Most Amazing Pasta Sauce in the World” but that might lead to a bit of discussion by people who feel the need to defend their mother’s pasta sauce or Ragu. Is it possible that we believe that the best tasting food is the food we were raised on and probably wasn’t really that good? Not going there.
Here is a pasta sauce I discovered in adulthood. I think it’s rather magnificent. It’s also easy to make and freezes well so I generally make a double batch.
1 medium onion, chopped
2 cloves garlic, minced
2 T oil, olive or other
1/3 cup fresh parsley, minced
1 t dried basil
1/2 t oregano
large can crushed tomatoes, that would be 28 ounces
6 ounces tomato paste
1 chicken bouillon cube in 1/2 cup water
1/4 cup dry red wine, something cheap
2 T sugar
2 T grated Romano or Parmesan
1/2 t salt
Saute the onion and garlic in the oil on low heat, stirring, for about 2 minutes.
Add everything else and raise the heat just a smidgen. You want the sauce to simmer gently for about 30 minutes while you pop by occasionally to stir it.
This sauce is so beautiful it could be the centerfold in a recipe magazine!
And now, for your enjoyment, I will be featuring recipes with pasta sauce that don’t feature pasta. How crazy is that! I love pasta as much as the next traditionally built woman, but let’s explore pasta sauce recipes that are lighter on the carbs. We’re off!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.