Every week I
make a batch of homemade Spaghetti Sauce so I thought I would share the recipe
I have post this recipe before but I thought I would just repost it. It is super yummy, super easy & good for
you!
1 – Large White
Onion, diced
2 – Zucchini,
diced (Or you could use any veggie you like.
I have used Carrots before.)
10 – Mushrooms
(I used just regular button mushrooms but you could use any kind you would
like)
3 – Cloves of
Garlic
About a table
spoon of Olive Oil with about 1 teaspoon dried oregano & dried basil
¼ Cup Red Wine
Vinegar
¾ Cup of Red
Wine (I used Cabernet Sauvignon)
2 – 15 oz. Cans
Tomato Sauce (I just use the store brand)
1 – 15 oz. Can
Petite Diced Tomatoes
1 – 15 oz. Can
Crushed tomatoes
2 Tablespoons
Dried Oregano
2 Tablespoons
Dried Basil
1 Tablespoon
Dried Parsley
Salt &
Pepper to taste
1.
Chop
your onion, zucchini & mushrooms.
Heat your oil on a medium heat in a fairly big stock pot. Drop you onion, zucchini & mushrooms with
a pinch of salt in the oil let it soften (about 5 to 10 minutes). Add your garlic.
2.
When
you can smell your garlic add in red wine vinegar & wine. Let that simmer until it starts to thicken a
little.
3.
Next,
add all your canned tomatoes. Then, add
all you seasonings. Add the salt &
pepper at the very end so you taste it to see how much is needed. Let everything simmer for about 15 to 20
minutes. Then turn off the heat &
let it cool. Or you can use it right
then. I make it on Sunday & week use
it during the week sometime.
We like using
Rigatoni Pasta with this spaghetti sauce.
We normally go with Chicken in it or nothing at all!! The Red Wine Vinegar & wine gives the
sauce a great flavor!!
Until next
time,
Kristin
