While spaghetti sauce from a jar is an old standby, its convenience fails to compensate for its lack of freshness. The cheapest offerings are insufferably glorified ketchups and the more expensive sauces are a meek attempt at replicating the dignity of the homemade version. With fresh produce and a few cupboard essentials, you can cook up a robust taste of Italy.
Ingredients:
- ¼ cup extra-virgin olive oil
- 1 large onion, chopped
- 1 teaspoon of dried oregano
- 2 28 ounce cans of crushed tomatoes*
- 2 tablespoons of tomato paste
- ¼ cup of red wine
- 2 tablespoons of butter
- 1 bay leaf
- 2 cloves chopped garlic
- 1 teaspoon salt
- 1 teaspoon ground pepper
- Parmesan cheese
- Spaghetti noodles
- Fresh parsley (optional)
Preparation:
- In a large pot, cook the olive oil over medium heat. Add the onion, bay leaf, oregano and garlic. Cook until the onions are soft and translucent.
- Add the red wine and butter and cook on low for an additional five minutes.
- Add the tomatoes and tomato paste and stir constantly until the sauce begins to boil.
- Lower the heat and let simmer for an hour. Stir every few minutes to prevent the sauce from burning.
- Add salt and pepper. Remove the bay leaf prior to serving.
- Cook the noodles according to the box’s instructions.
- Cover the noodles with sauce and sprinkle Parmesan cheese. Garnish the dish with fresh parsley.
*Editor’s note: An ingredient was added to the recipe.