Spaghetti Sauce
This is a delicious sauce for pasta. Add meatballs, or ground sausage, or make it a vegetarian sauce. Add brussels sprouts to replace (or along with) meatballs.
Ingredients
- 1 large onion, chopped
- 6 cloves garlic, minced
- 16 oz mushrooms, sliced (optional)
- 2 28 oz cans San Marzano tomatoes
- 2 T. fresh oregano, minced
- 3 T. fresh basil, minced
- 1/2 tsp nutmeg
- 2 tsp anchovy paste
- 1 tsp red pepper flakes (optional)
- 1 T. Olive oil
- 1 tsp salt
- 1 cup red wine (optional)
Instructions
- Heat olive oil in a large pot. I use a cast iron dutch oven, but any large pot works.
- Sauté onion for about five minutes.
- If you want to add mushrooms, add to pot, and sauté for a few more minutes.
- Add the garlic, and sauté for about 30 seconds, or until fragrant.
- Open the tomato cans, and smash them with your fingers as you add them to the pot. Pour remaining sauce into pan.
- Add fresh oregano and basil to pot.
- Add nutmeg, anchovy paste, red pepper flakes, and salt to pot and stir well.
- If you are adding meatballs or brussels sprouts (or both!), add them to the pot.
- Let sauce simmer for an hour or two, stirring occasionally.