Well obviously, we didn’t just eat pasta sauce (although it’s not a bad thought), but it is definitely the take-away recipe of the evening. (Homemade ravioli is a WHOLE other story!) We had some homemade ravioli in the freezer, garlic bread, and left over grilled sausage and peppers to round out a delish meal of left-overs.
This red sauce is straight from my dad – an exceptional chef! It is perfect to keep in the freezer forever! You can always add ground beef, sausage, etc. when you re-heat. Just brown whatever meat you want and then add defrosted sauce to heat through.
1 Large onion
Garlic to taste (I use 4 or more cloves from the tub of minced garlic)
2 28 oz cans of tomato puree
1 28 oz can of San Marzano whole peeled tomatoes
42 oz water (Just add 1.5 cans worth of water from the puree)
2-3 pounds of beef bones with marrow (Whole Foods has some great ones in packaging next to the butcher area)
2 TB oregano
1 tsp of red pepper flakes
Salt & pepper to taste
1 tiny can of tomato paste
- Fennel seeds
- Basil (usually with beef not pork because pork is sweet already)
- Garlic powder
- Green or red pepper chopped
- Kitchen sink
Melt chopped onions and garlic in olive oil. Add Puree, San Marzano tomatoes and water. If using peppers add them now. Once bubbling a little add the bones and simmer for an hour. Stir from time to time so the meat does not burn on the bottom.
Add spices. Simmer for 30 more minutes.
If using mushrooms add them now. Simmer until desired thickness – about another hour. If too thin, add the can of tomato paste.
HUSBAND RATING: “Nom, nom, nom… awesome spread for some left-overs!” He is especially a fan of the grilled sausage and vegetables. Also a fan of the homemade pasta sauce versus the canned stuff. “The flavor is just so much more real.” Whatever that means!
Garlic Bread – Just how my mom does it! I just get a loaf of Italian bread, and slice it into thick slices. Melt butter in a saute pan, then add minced garlic. Dip one side of the bread in the butter/garlic mixture and then put face up on a cookie sheet. Sprinkle with parsley and red-pepper flakes. Then broil for a minute or two … this WILL get away from you, keep your eyes on the oven! They brown VERY quickly.
Grilled Sausage and Peppers – Italian Sausages, onion, green, and red pepper. Cut up onions and peppers in chunks. Toss in olive oil, salt pepper, garlic powder, oregano. Grill on a grill pan and grill sausages. So yummy… I would recommend cutting up left overs and throwing in the pasta sauce itself!