You may also like
Categories:
extra-virgin olive oil onion stalks celery green bell peppers carrot garlic mushrooms tomato paste tomatoes red wine Italian parsley basil fresh ground pepper nutmeg ground fennel sugar Parmesan cheese hot pepper
Viewed: 55 - Published at: 8 years agoIngredients
- 2 tablespoons extra virgin olive oil
- 12 medium onion, chopped finely
- 2 stalks celery, chopped fine
- 1 green bell peppers or 1 red bell pepper, chopped finely
- 1 carrot, peeled and shredded
- 3 cloves garlic, minced fine
- 3 large mushrooms, sliced or chopped to preference
- 1 (6 ounce) can tomato paste
- 1 (28 ounce) can stewed tomatoes or 1 (28 ounce) can crushed tomatoes
- 1 beef bouillon cube
- 12 cup red wine, to taste
- 6 sprigs fresh Italian parsley, chopped fine
- 8 fresh basil leaves, chopped fine or 2 tablespoons frozen homemade pesto sauce
- fresh ground pepper
- 12 teaspoon grated nutmeg
- 1 pinch finely ground fennel
- 1 tablespoon sugar
- 14 cup parmesan cheese
- 1 pinch hot pepper flakes (optional)
Method
- Heat oil in a 4 qt.
- pan add and saute onion, celery,and green pepper.
- When your onion is clear not brown, add the rest of your ingredients.
- Bring to a boil.
- Simmer 20-30 minutes.
- If you like a thicker sauce can be cooked longer.
- This can be used on pasta, etc.
- right away or frozen for later use.
- P.
- S.
- --Ifyou prefer a meat sauce use this same recipe, except leave out the beef bouillion.
- Brown 1/2 lb.
- beef plus 1/2lb.
- of pork or use italian sausage meat without the casing.
- Meatballs is another variation.
