I love making my own pasta sauce and up here in MA it’s still not too hot to turn on your oven (yet). I had a whole bunch of tomatoes (4) that really needed to be used AND I wanted to make angel hair pasta (because it’s my favorite). So, last night, I decided to make, my favorite pasta sauce.
This is not a recipe for the light hearted. It has multiple steps and takes a bit of love and time. But it’s worth it AND you can store this sauce if you seal it properly, I’ve only done it once, and last night wasn’t one of those times…but you can, if you hate making sauce on a whim.
This is what you’ll need
1 medium eggplant, peeled and diced
1 red pepper, sliced
3 garlic cloves, smashed
1 yellow onion, roughly sliced
4 carrots, chopped
4 tomatoes, roughly chopped
1 large can diced tomatoes
1 large can pureed tomatoes
1/2 tea fresh thyme
1/2 tea fresh sage
1/2 tea fresh oregano
1/2 tea fresh basil
1/2 tbsp salt
1/2 tbsp pepper
2 tbsp rose wine (or red wine)
1/4 tea steak seasoning (from Atlantic Spice Company)
2 tbsp olive oil, divided
First saute all of your vegetables in 1 tbsp olive oil. I added eggplant, then carrots and let them cook down for about 10 minutes. Then add your onion and tomato and let cook for a further 8-10 minutes until onions and eggplant are translucent.
Now add your canned tomatoes and squashed garlic. Stir and cook for 20 minutes on medium-low or simmer heat. Cover during the simmer. Now add the rose or red wine and let cook for a further 20 minutes. Add spices and last bit of olive oil. Cook for further 10 minutes. Your sauce should be starting to thicken (but isn’t thick yet).
Remove from heat and take out your blender or Cuisinart.
Take 1 cup of your sauce/veggie mixture and set aside in a small bowl.
In small batches (I do about 3) puree your veggie/sauce mix. Dump back into the pot once each set is done. I let Z hit the button about 4 times at 10 seconds each. It’s a fairly thick puree, really, do this to a texture you like. We all like the sauce to really stick to the noodles, so thicker is better.
Once your batches have been blended, add the reserved one cup of mixture back in. You should now have a thick looking sauce, with some nice bits of sauteed vegetables.
TASTE NOW. This is the time to add some more salt, pepper, fresh herbs, red chili flakes, whatever you want to make this sauce unique to you.
Turn the heat back on to simmer and let simmer for another 20 minutes, covered. Stir about every 5 minutes or so to check that it isn’t sticking to the bottom of the pot.
Make your pasta. Drain. Serve!