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Radcen's pasta sauce recipe (inspired by Maggie to post mine)
1/2 cup olive oil
2 large onions
1 bunch celery
1 medium size jar sliced green olives
2 large pkgs fresh mushrooms
crushed/minced garlic
sea salt
fresh coarsely ground pepper
oregano
5 28 oz cans crushed tomatoes
1 28 oz can diced tomatoes
1 med size can tomato paste
- Saute celery in olive oil for a few minutes, then add onion and continue sauteing.
- Add mushrooms , garlic, salt, pepper, oregano, near the end, continue until semi-firm.
- Combine all ingredients in large baking pan, and simmer in oven for 2 hrs. I used to do it on the stove, but always had a problem with burning no matter what I did, so I switched to the oven. Just don't go beyond 2 hrs or it reduces too much.
I make this large batch and freeze most of it. Lasts me 3-4 months before I make the next batch.
I like to chop my onions and celery somewhat large for a 'chunky' sauce.
Always start sauteing the celery first, as it takes longer... then add onions... then add mushrooms.
I purposely do not add meat at this stage. I wait until I use some for a meal, then brown and add the type of meat I want for that meal. Or, no meat at all if I'm in that mood. Gives me more flexibility this way.
I purposely do not add any type of sugar. One, I don't like my sauce too sweet, but if you plan to eat some right away you can add finely grated carrot for sweetness, or a bit of apple juice. If you are freezing the natural sweetness of the tomatoes will come out over time, and no additional sweeteners are necessary.
I started making my own sauce about 5-6 years ago when I realized it was almost impossible to get store-bought sauce without way too much added sugar as the primary ingredient.
1/2 cup olive oil
2 large onions
1 bunch celery
1 medium size jar sliced green olives
2 large pkgs fresh mushrooms
crushed/minced garlic
sea salt
fresh coarsely ground pepper
oregano
5 28 oz cans crushed tomatoes
1 28 oz can diced tomatoes
1 med size can tomato paste
- Saute celery in olive oil for a few minutes, then add onion and continue sauteing.
- Add mushrooms , garlic, salt, pepper, oregano, near the end, continue until semi-firm.
- Combine all ingredients in large baking pan, and simmer in oven for 2 hrs. I used to do it on the stove, but always had a problem with burning no matter what I did, so I switched to the oven. Just don't go beyond 2 hrs or it reduces too much.
I make this large batch and freeze most of it. Lasts me 3-4 months before I make the next batch.
I like to chop my onions and celery somewhat large for a 'chunky' sauce.
Always start sauteing the celery first, as it takes longer... then add onions... then add mushrooms.
I purposely do not add meat at this stage. I wait until I use some for a meal, then brown and add the type of meat I want for that meal. Or, no meat at all if I'm in that mood. Gives me more flexibility this way.
I purposely do not add any type of sugar. One, I don't like my sauce too sweet, but if you plan to eat some right away you can add finely grated carrot for sweetness, or a bit of apple juice. If you are freezing the natural sweetness of the tomatoes will come out over time, and no additional sweeteners are necessary.
I started making my own sauce about 5-6 years ago when I realized it was almost impossible to get store-bought sauce without way too much added sugar as the primary ingredient.