Time 35m Yield Makes 4 to 6 servings (About 6 cups of sauce) Number Of Ingredients 16 Steps:
Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes. Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.) Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce. While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions. Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.
Number Of Ingredients 13 Steps:
In a large saucepan or medium stock pot, heat olive oil over medium heat for two minutes. Add in the onion, garlic, carrots, green pepper, and summer squash. Cook until onions turn translucent and vegetables start to soften, about 5-8 minutes, stirring occasionally. Increase temperature to medium-high. Add tomatoes and spices. Stir to combine. Bring mixture to a boil stirring occasionally. When sauce reaches a boil, reduce heat to medium-low and allow to simmer for 2 to 2 1/2 hours. The longer you let it simmer the fewer chunks there will be. Stir occasionally to prevent any sticking to the bottom of the pan. Remove from heat. Use sauce immediately or allow to cool completely before transferring sauce to freezer safe containers. Keep a container in the refrigerator for up to two weeks if you want to use the sauce shortly. Store the rest in the freezer.
Time 20m Number Of Ingredients 0 Steps:
Finely chop 4 shallots, 1 carrot and 1 celery stalk. Saute in a skillet over medium heat with 2 tablespoons butter and 2 thyme sprigs, about 6 minutes. Add 1/3 cup white wine and boil until evaporated, then add 4 cups Perfect Marinara Sauce (see Cook’s Note) and cook 3 minutes. Stir in 1 tablespoon butter and season with salt and pepper. Toss with pappardelle. Photograph Kang Kim
Time 25m Yield 6 Number Of Ingredients 14 Steps:
Cook and drain spaghetti as directed on package. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add zucchini, carrots, mushrooms, onions and garlic; cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender. Stir in remaining ingredients except basil and cheese. Cook 3 to 5 minutes, stirring occasionally, until hot. Stir in basil. Serve sauce over spaghetti. Sprinkle with cheese. Makes about 5 1/2 cups sauce.
Time 48m Yield 4 serving(s) Number Of Ingredients 12 Steps:
In a large dutch oven, heat the olive oil over medium low heat for 1 minute. Add onions, garlic, and carrots, and saute, stirring frequently for 5 minutes (until carrots are tender and garlic and onion are just beginning to brown). Push vegetables to one side of pan and add meat. Raise heat to medium high and saute, stirring constantly, until browned on all sides (about 5 minutes); drain off excess fat. Add tomato puree and spaghetti seasoning, mix well, and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Cook pasta according to package directions. Add beans and mushrooms to sauce, cover, and cook for another 5-7 minutes over low heat (until vegetables are tender). Serve pasta topped with sauce and Parmesan cheese.
Time 2h10m Yield 9 370 ml jars Number Of Ingredients 10 Steps:
Place 9 x 370ml jars with a wide neck in the dishwasher and wash at 65-70 C (around 149 F). Don’t wash the lids in the dishwasher if they are new, just wash with hot soapy water. Meanwhile, wash all the tomatoes and peppers and scrape the zucchini lightly leaving some colour. Peel and chop the onion and peel and mince the garlic. Chop the tomatoes, peppers and zucchini into small chunks depending how chunky you want your sauce. Throw everything into a large stock pot and bring to the boil stirring every now and then so that you don’t get any pieces stuck on the bottom. Once the tomatoes start to cook, the juices are released and you don’t need to stir. Add the salt and remaining spices and allow mixture to boil over medium heat for about one hour. When the mixture has thickened to your liking turn off the heat but leave the sauce on the hotplate. It must not cool down. Dry the washed jars and their lids. The jars should still be slightly warm from the dishwasher. Fill each jar to just under the brim and seal carefully. Immediately turn jar upside down. Repeat until all the jars are filled. When the jars have cooled turn the right way up and store. This makes a mild sweet sauce which is very nice with pasta especially as a sauce in vegetarian lasagna. Edited: Since discussing canning techniques on the forum I felt I should mention that this method is appropriate for tomatoes in Greece which have a high acidic content. They do not spoil even without processing in a water bath. Traditionally Greeks make tomato sauce with tomatoes and salt, nothing else. Furthermore I don’t remove the peel or seeds from the tomatoes as they are sweet and do not detract from the flavour. If your tomatoes are different then please process them so that they do not spoil and peel if you know that the skin will be bitter.
Time 30m Number Of Ingredients 9 Steps:
In a medium pot, heat oil over medium-high. Add onion and cook until translucent, about 5 minutes. Add zucchini and mushrooms and cook until vegetables soften slightly, about 4 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomato puree, season with salt and pepper, and bring mixture to a boil. Reduce heat to a rapid simmer and cook until zucchini is crisp-tender, about 8 minutes. Stir in oregano. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a sauce that coats pasta. Serve immediately.
Time 6h25m Yield 8 servings. Number Of Ingredients 15 Steps:
In a large skillet, cook beef and pork over medium heat until no longer pink; drain., Transfer to a 3-qt. slow cooker. Stir in the tomatoes, water, tomato paste, vegetables, sugar, garlic and seasonings. Cover and cook on low for 6-8 hours or until vegetables are tender. Serve with pasta.
