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Beef Meatballs, see recipe, Homemade Spaghetti Sauce Recipe

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This recipe for Beef Meatballs, see recipe, Homemade Spaghetti Sauce is from Yvonne Johnston /nee Cronin, Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp olive oil
2–3 large carrots, diced (1 cup)
3 celery stalks, diced (1 cup)
1 medium onion, diced (2 cups)
4–5 garlic cloves, chopped
2 tsp fine sea salt
Dash of red pepper flakes (optional)
½ teaspoon sugar
⅓ cup canned tomato sauce (or vegetable stock)
2 28-ounce cans of peeled whole tomatoes
1 Tbsp dried oregano
1 Tbsp dried basil
Additional salt and pepper to taste
Directions:
Directions:
In a large dutch oven or stock pot, heat olive oil over medium heat. Add carrots, celery, and onion. Cook for 3-4 minutes until tender.
Add garlic, salt, sugar, and red pepper flakes. Deglaze pan with tomato sauce (or stock) and let cook until reduced by half, approximately 3-4 minutes.
To prep the tomatoes, hand crush the whole peeled tomatoes in a separate bowl, removing any hard stems. Add hand crushed tomatoes into pot. Stir in dried oregano and basil. Cover and simmer for 30 minutes. Uncover and continue simmering for 30 minutes. Test salt level and add according to taste. Using an immersion blender, blend sauce until smooth (or desired texture).
Use in your favorite recipes. Let cool and store the remainder in an airtight container. If freezing, let sauce cool completely in a glass jar, leaving approximately 1 inch at the top for expansion. Cover, and place in freezer. Thaw in refrigerator or microwave.

 

 

 

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