A classic red sauce for meatballs and spaghetti
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large yellow onion, diced
- 4 cloves garlic, grated
- 4 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 1 cup red wine (such as pinot noir)
- 2, 14-ounce cans fire roasted diced tomatoes
- 2, 28-ounce cans crushed tomatoes
- 3 bay leaves
- 1/2 cup parmesan cheese
- In a large dutch oven, add olive oil and butter over medium-high heat.
- Add diced onions and sauté until soft.
- Grate four garlic cloves over top onions and stir for 20 seconds.
- Pinçage* tomato paste for a minute and a half or so.
- Stir in spices to “toast” the flavors.
- Carefully pour in red wine and stir well, bringing up all the brown bits from the bottom of the pan.
- Add in diced and crushed tomatoes and bay leaves.
- Simmer for half an hour (longer the better!), stirring occasionally.
- Just before serving, add in 1/2 cup parmesan cheese.
Pinçage: This is a technique used to cook the tomato paste. It’s actually when you cook onions, carrots, celery, and tomato paste down… But, it’s most often referred to when adding tomato paste to a recipe.
Keywords: a simple red sauce for spaghetti and meatballs