This recipe is from an old (like 40 years or more) family recipe. I thought it was online, but I can’t find it. So – posting it here.
Maggie’s Spaghetti Sauce
1 medium white onion, diced
4 cloves garlic, finely chopped
Olive Oil
Oregano
Basil
Salt
Pepper
1 tbsp Chili Powder
1 tbsp sugar or agave nectar
3 cans tomato sauce
3 cans diced tomatoes
OPTIONAL:
½ pound sliced baby portabelo mushrooms
1 bag Gardein (or other vegan) crumbles
1 bag Gardein (or Nates or other vegan) meatless balls
Secrets to success: Great ingredients, as always. Stirring frequently, but allowing time between stirs to cook deeply. Time. Don’t rush this too much, more time is better.
In a large pot, turn on medium-high heat and add 1-2 tbsp of Olive Oil (not Extra Virgin, that stuff’s for salads).
When the oil is hot, add garlic. Stir for about 1 minute.
Add diced onions and 1 tbsp basil plus 1 tsp salt and pepper, cook until onions are translucent (about 4 minutes).
Add mushrooms if using… stir frequently and cook down about 4 more minutes.
Add Gardein crumbles and balls if using… and a little more basil… plus some oregano… and stir frequently while cooking for a few more minutes.
As the ingredients come together and are fragrant and wonderful, add the cans of tomato sauce and diced tomatoes. Stir frequently and bring to a simmer or low boil (watch out, red sauce stains – and it is extra hot!)
When you have a simmer, add the sugar and the chili powder in separate areas of the simmering surface. Allow it to cook before stirring – about 1 minute. Then stir the heck out of it… be careful not to break up your balls, if you are using them.
Add more oregano and basil to taste.
Reduce heat to just a simmer… cook for an hour or so stirring frequently.
Start with a big salad … then serve this over pasta.
Trackbacks/Pingbacks