Drew’s father has been making a variation of this recipe for years. It’s a nice twist on the basic marinara. Originally a meat sauce we have added more vegetables in lieu of ground beef.
With a little spice and a slight southwestern edge it’s a great tasting sauce to use with a variety of meals. We love it!
1 Tbsp EVOO
1 can crushed tomatoes (28 oz)
1 can tomato sauce (15 or 16 oz)
1 can tomato paste (6 oz)
2 cloves garlic, minced
3/4 cup (or about 1 medium) sweet onion, chopped
1/2 tsp Italian seasoning
Several drops of Tabasco or similar hot sauce (usually 6 to 8 drops)
Dash of oregano
Pinch of cayenne pepper
2 tsp Worcestershire sauce
3 Tbsp sugar
Grated parmesan cheese
Assortment of vegetables. We usually use:
1 large green bell pepper
1/2 each red and yellow bell pepper
1/2 cup chopped mushrooms
Add olive oil to large skillet or pot heated to medium high. Add onion, garlic and heat until softening and a little browned.
Reduce heat to medium and add crushed tomatoes, tomato sauce and paste. Stir thoroughly, then add all spices, sugar and sauces.
Heat through, stirring periodically, reduce heat to medium low and let simmer, covered, for about twenty minutes. Anyone who knows good sauce will tell you longer is better.
Remove cover and add mushrooms, simmer for about 10 minutes before adding the bell peppers. Stir frequently to prevent shplorting, which is a technical term Drew uses in our kitchen for when a thick sauce bubbles and shplorts hot tomato magma onto the counter or your arms.
Hang around the pot to enjoy the smell and take frequent samples. You may adjust the ingredients to your taste. I find that I wing this recipe almost every time and inevitably some changes will occur. That’s evolution of a recipe.
Heating uncovered for a period of time will allow the sauce to reduce a but, strengthening the flavors and increasing the thickness.