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Italian Pasta Sauce (Red)
2 (28oz) Cans Tomato Puree
2 Medium Onions
1 Green Pepper
3 Cloves Garlic
2 Bay leaves
Grated Parmesian cheese
Pinch of Sugar
Water (to thin sauce)
Optional: 1 lb cooked Italian Sausage or Ground Beef or Meatballs
Two Tbsp Olive Oil
This is a great basic spaghetti sauce that will work for almost any pasta. If you want a little extra flavor, add some wine instead of water to thin the sauce.
Dice the onion and pepper, and mince the garlic.
In a large pot, add the olive oil and heat, add onion and pepper and sauté for ten minutes until soft. Add garlic (garlic burns easily so add it last) and sauté for a few more minutes.
Add tomato puree, bay leaves and all the spices except the parsley. Next add the sausage or beef and let simmer, stirring occasionally, the longer the better. Add water or wine to thin the sauce to desired thickness, and the pinch of sugar to cut the acidity of the sauce.
When the sauce is about ready, sprinkle in some parsley. Taste the sauce and adjust spices as necessary. I recommend making the sauce the night before you need it, so that the flavors can really blend.
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