I had the day off on Wednesday for Veteran's Day. Though I love being able to sleep in and not coming home when its dark outside, I get really antsy when I'm home. I usually get bored very easily, yet I can never come up with something to do. Wednesday, that something was making sauce. This was perfect because Thursday and Friday were very busy for me so it was nice to not spend much time in the kitchen while grabbing a quick dinner.
I have been wanting to make sauce from scratch since I moved to my apartment but I've just never gotten around to it. Everybody has their own recipe, and I love my mom's recipe, but I wanted to get a recipe on my own and try it out. That is where this recipe from Mary Ellen's Cooking Creations comes into play. It was delicious and had a little bit of a kick to it from the red pepper flakes. We had it with tortellini on Thursday for dinner, and on Friday, I just cooked up some angel hair pasta to go with it.
1 Onion, chopped
6 Garlic Cloves, pressed
1/2 teaspoon Red Pepper Flakes
3 cans (28 oz each) Crushed Tomatoes
1 can (28 oz) Tomato Sauce
1 small can Tomato Paste
1 cup Dry Red Wine
1 tablespoon Italian Seasoning
Pinch Sea Salt
3 turns Fresh Ground Black Pepper
2 Bay Leaves
1/2 cup Water (wait about 45 minutes to decide if you need it)
Pinch White Sugar (wait about an hour to see if you need it)
In a large pot, heat olive oil over medium-high heat. Add onions and garlic and saute until softened, about 5 minutes. Add tomato paste and stir until completely mixed. Add the tomatoes and sauce and stir, then add the wine. Add the Italian Seasoning, salt, pepper, red pepper flakes, and bay leaves. Stir until combined. Let simmer over low-medium heat, stirring every 15 minutes or so for about 45 minutes. **The sauce was bubbling and spitting out of the pan, so I covered it at this point. After about an hour, see if the sauce is too thick, add water (mine wasn't so I didn't use any), and add a pinch of sugar if needed (I did). I allowed it to simmer on low for another 3 hours.