My wife, Cindy Day, is an excellent cook. One of the things I've enjoyed over the years is her red sauce. We do a lot of pasta dishes and the foundation is always the sauce.
Today, for the first time since taking on much of the cooking duties in our home, I had a hankering for red sauce and tried making it. Turned out pretty well, I think. The beauty of the recipe is that a novice like me can make it, it's very simple, and takes little time. You can add to it in any way you'd like, sausage, meatballs, whatever. This recipe makes enough sauce for at least a couple of meals, if not three. Enjoy!
2 - 28 oz cans crushed tomatoes
1 28 0z can whole tomatoes, peeled
3 cloves chopped garlic
3 tbs olive oil
1 cup beef bouillon
2 tbsp brown sugar
1 tsp oregano
2 shakes red pepper
2 tbs dried parsley
Use dutch oven
Cut bouillon cube in half and add one cup of boiling
water in measuring cup
Heat olive oil on medium heat (4-5)
Add garlic and simmer until soft, not brown
Add tomatoes, breaking up, and stir
Add oregano and red pepper
Add 2 - 3 oz of bouillon and brown sugar
Add parsley
Cook 10-20 minutes, adding bouillon as you go, and stirring frequently from the bottom up.
Add to your favorite pasta and enjoy!
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