Hey Red Sauce -- You talkin to ME?

Red Sauce with Ground Beef

I have serveral versions  of red sauce.  Some come together over a long afternoon, others benefit from a short simmer and I am not one to turn up my nose to the jarred stuff.  Truth be told, I rely on good old Prego and Barilla sauce for a many quick meals.  The recipe below freezes really well so I like to make a big batch for a fast week day meal.  If you want it a little heartier, add a 1/2 pound of ground beef.

Adapted from Cooking School Secrets for Real World Cooks (20 Minute Tomato Sauce)

Maria’s Red Sauce

Ingredients:

• 2- 28 ounce cans diced/whole or pureed tomatoes (see note)*
• 1-28 ounce can crushed tomatoes
• 3-Tablespoons Butter
• 2-cloves garlic (pureed in food processor)
• 1-Large onion (pureed in food processor)
• 1-cup pureed carrots (puree in food processor and measure about a cup)
• ¼ cup fresh pureed basil (if fresh basil not available substitute 1T. Italian Seasoning)
• 1-Tablespoon Chicken Bouillon (I use “better than bouillon” it comes in a jar and is soft.  You can use vegetarian bouillon if need be)
• 1-2 Tablespoon Tomato Paste (I buy the kind in the tube)
• Freshly Ground Pepper to Taste
• ¼ Teaspoon Red Pepper Flakes
• 1/2 Pound Ground Beef Cooked (optional)

Directions:

• Melt butter and sauté onions and garlic for 10 minutes or until soft,
• Add pureed carrots and sauté an additional 10-15 minutes. 
• Sautéing the onion, garlic and carrots will mellow their flavor and make them soft, which helps to give the sauce substance and flavor.
• Add ground beef (optional) pureed tomatoes, crushed tomatoes, basil, chicken bouillon, pepper, red pepper flakes.
• Simmer the sauce on the stove until it is reduced by at least a third or until it is thick enough for your preferences.  I usually let it cook for a couple of hours.  It seems like the longer it cooks the more the flavors blend.  But…it is really good even after cooking for only 30 minutes.
• *The pureed carrots and the chicken bouillon are the secret ingredients that make the sauce.  The carrots add sweetness and the bouillon gives depth of flavor and salt. 
• This makes enough for one lasagna dinner and one spaghetti dinner. 

Simmering Sauce