My dad and I started making homemade tomato sauce several years ago, and I haven't gone back to the jarred stuff since I tasted homemade sauce. I made the homemade sauce in large batches, freeze it, then defrost it as I use it. I usually add Meatballs to spaghetti. I also make some Garlic Bread. This dinner comes together quickly when I have the sauce pre-made. I also use this sauce with Chicken Parmesan, Lasagna, and Chicken and Rice Stuffed Peppers.
Serves 3.
Ingredients:
1/6 box spaghetti pasta
1/4 cup grated Sartori Parmesan cheese
6 Meatballs (optional)
Sauce:
2 tablespoons olive oil
1 yellow onion, diced small
5 large garlic cloves, minced
4 (28 ounce) cans tomatoes (Hunt's 1/2 inch, diced)
3 (28 ounce) cans tomato sauce
2 packs (usually 4 ounces each) fresh basil leaves, minced
1 (4 ounce) pack thyme leaves, minced
1 tablespoon dried marjoram
1/2 cup lemon juice
1/2 cup honey
1 bottle dark beer (I usually use a local craft dark beer)
1 wedge Sartori Parmesan cheese
salt and pepper
Preparation:
1. To make sauce, sauté onion and garlic in a saucepan, until soft.
2. In a stockpot, combine sautéed onions and garlic, tomatoes, tomato sauce, beer, basil, thyme, marjoram, lemon juice, honey, salt and pepper. Bring to a boil, then simmer for an hour.
3. Stir in cheese until just melted, about 5 minutes. Remove from heat.
4. Let sauce cool completely. Blend sauce in a blender until smooth. Refrigerate (up to a week) or freeze (up to 6 months).
5. Boil a pot of water and cook pasta according to package directions.
6. While pasta is cooking, heat sauce in a medium saucepan (if from frozen). If using meatballs, add heat in sauce for the last few minutes of cooking.
7. Place pasta on plate and top with sauce, meatballs, and cheese. Serve with Garlic Bread.
Serves 3.
Ingredients:
1/6 box spaghetti pasta
1/4 cup grated Sartori Parmesan cheese
6 Meatballs (optional)
Sauce:
2 tablespoons olive oil
1 yellow onion, diced small
5 large garlic cloves, minced
4 (28 ounce) cans tomatoes (Hunt's 1/2 inch, diced)
3 (28 ounce) cans tomato sauce
2 packs (usually 4 ounces each) fresh basil leaves, minced
1 (4 ounce) pack thyme leaves, minced
1 tablespoon dried marjoram
1/2 cup lemon juice
1/2 cup honey
1 bottle dark beer (I usually use a local craft dark beer)
1 wedge Sartori Parmesan cheese
salt and pepper
Preparation:
1. To make sauce, sauté onion and garlic in a saucepan, until soft.
2. In a stockpot, combine sautéed onions and garlic, tomatoes, tomato sauce, beer, basil, thyme, marjoram, lemon juice, honey, salt and pepper. Bring to a boil, then simmer for an hour.
3. Stir in cheese until just melted, about 5 minutes. Remove from heat.
4. Let sauce cool completely. Blend sauce in a blender until smooth. Refrigerate (up to a week) or freeze (up to 6 months).
5. Boil a pot of water and cook pasta according to package directions.
6. While pasta is cooking, heat sauce in a medium saucepan (if from frozen). If using meatballs, add heat in sauce for the last few minutes of cooking.
7. Place pasta on plate and top with sauce, meatballs, and cheese. Serve with Garlic Bread.