The recipe is intended to be used for a batch of spaghetti, or lasagna for instance. You may end up having more than you need, but this sauce freezes well.
The process is the same regardless of whether you prefer to have a more chunky sauce or in the end if you prefer to blend it down. I make comments below so that you know how to tweak it a bit.
What you will need:
- 2 tablespoons olive oil
- 2 tablespoons butter or butter alternative
- One large onion, diced
- 3 carrots: thinly sliced if using an emulsion blender in the end, or diced finely if keeping chunky
- 4-5 small cloves or 2 large cloves of garlic, finely chopped
- 1/2 tablespoon salt
- 1/2 tablespoon pepper
- 1/4 tablespoon paprika
- A dash of cayenne (optional)
- 2 cans diced tomatoes
- 3/4 cup vegetable broth
- 2 tablespoons tomato paste
- 1/4 cup red wine
Set your skillet on medium temperature and add the olive oil and butter. Once hot, add your onions and cook on medium heat for about a minute, coating the onion in the fats, then reduce to low and simmer, stirring often.
After about 10 min when the onions are beginning to look translucent, add the onions and continue to cook on low for another 10 min.
Add your garlic, and spices. Mix and simmer for another 5min.
Add your tomatoes and broth, and cover for 5 min. The sauce will need to get very hot to help break down the tomato, so don’t worry if it starts to boil rapidly. Make sure to stir often or the tomatoes will clump at the bottom of the skillet.
At this time, if you are looking to keep the sauce chunky, use your wooden spoon or fork against the side of the pan to break the tomato apart. This may take several minutes but dont worry if you dont get it all, it will be easier to do again later.
Remove lid and add the wine and tomato paste. Stir. Turn heat down to simmer, with lid ajar. Simmer for 30min. By keeping the lid ajar you’re also keeping the consistency pretty much how it is at this point. If you need the sauce to be more wet, feel free to add more broth at this time.
After 30min you can try breaking more of the tomato down. Stir the sauce and judge whether you like the consistency. If its just right, you can remove from heat and blend. Or you can continue simmering to enhance the flavours, adding more broth if the sauce begins to thicken too much.
Remove from heat and let cool slightly if blending. Feel free to add this sauce to cooked meat or on pasta as is.