MrsHuddle’s Pasta Sauce
I fully admit I am not a big fan of spaghetti night. Tomatoes are yucky, ewwy and gross but I can pick them out. The bitter taste in pasta sauce is not enjoyable to me. After experimenting, I came up with the smooth sauce that even my picky daughter likes.
If you dislike bitter sauces like I do, here is information to help you out:
- SPICES: Both basil and oregano can become bitter with long simmers. Add them near the end of the process.
- ALUMINUM PAN: Aluminum reacts with the acid in the tomatoes and adds an off-putting flavor.
- FRESH TOMATOES: Store bought tomatoes are often picked green and ripened in the store. These tomatoes make less sweet sauces.
- FRESH TOMATOES: Both the seeds and skins of tomatoes can be bitter, remove them.
- CARROTS: Grate half a carrot and add it to your sauce at the beginning. Carrots are naturally sweet and add new depth to the sauce.
I use my pasta sauce in basic spaghetti and lasagna. Use your favorite veggies and meat to create the perfect sauce (see the picture on the left for a tasty dish I made the hubby). This pasta sauce makes an excellent marinara as well.
This recipe creates a big batch of pasta sauce. The sauce freezes well. If you enjoy creating freezer meals, my pasta sauce is perfect for your casseroles that call for spaghetti sauce.
Take this recipe and make it your own. Add more garlic, use fresh tomatoes, add rosemary or try red wine instead of beef broth. The possibilities are endless.
Excellent base recipe for any dishes that require a red sauce. Just add your favorite vegetables and meat for a smooth, delicious pasta sauce.
- 1 Tablespoon Olive Oil
- 1 small Onion, chopped
- 3-4 Garlic Cloves, minced
- 28 oz. Tomatoes, diced
- 12 oz. Tomato Paste
- 28 oz. Tomato Sauce
- 1/2 cup Water
- 2 teaspoons Basil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon dried Oregano
- 1/4 teaspoon ground Thyme
- 2 teaspoons dried Parsley flakes
- 1 1/2 teaspoons Brown Sugar
- 1/4 teaspoon ground Black Pepper
- 1 teaspoon Salt
- 1/2 Cup Beef Broth
- Heat a stockpot over medium heat, add 1 tablespoon of olive oil. Sauté onions until softened. Add garlic, cook until soft. Be careful not to brown.
- Add remaining ingredients. Stir to completely blend.
- Reduce medium heat to low. Simmer, stirring frequently for an hour.
- Use immediately or cool and freeze.
- Label Ziploc baggie. Place baggie in a tall cup (see below picture).
- Add sauce to baggie. I place 4 ladle scoops of sauce in each baggie.
- Zip the baggie closed, try to remove as much air as possible.
- Lay flat in freezer separately and allow to freeze before stacking.
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