Best Vegetarian Pasta Sauce
This pasta sauce takes some time and effort, but it is good enough that my husband, who is a devout meat lover, asks for it all the time. Serve with any type of pasta, and a glass of the wine you cooked with.
Also, to make Vegan, omit cheese.
- 1 1lb.12 oz. cn crushed tomatoes, or whole Roma tomatoes, drained and crushed
- 1/2 cn whole black olives, or 1/2 cup marinated (deli) olives (omit salt), chopped and pitted
- 1 13 oz cn mushrooms, or 1/2lb. of fresh sliced mushrooms
- 1 shallot, thinly sliced, 1/3 reserved
- 1 med. onion, diced, 1/2 reserved
- 4-6 cloves garlic, depending on size, sliced or minced (I prefer sliced)
- 1-2 med. carrots, sliced or diced
- 1 celery heart, or two stalks plus a pinch of celery seed (reserved), sliced or diced
- 1 med. yellow squash
- 1 med. zucchini
- 1 Tb oregano or 5 fresh sprigs
- 1 t marjoram
- 1 Tb basil, or 5 fresh leaves
- 2 bay leaves
- 2 T high-quality extra-virgin olive oil
- 1 cup red wine (make sure wine is DRINKING quality, NOT cooking wine), 1/4 reserved (optional)
- 1/8 cup red wine vinegar
- 2 Tb balsamic vinegar
- 2 Tb Romano cheese (optional)
- 2 Tb Parmesan cheese (optional)
- 1 t MSG (optional)
- grey sea salt, or plain sea salt, or kosher to taste
- pepper melange or fresh ground pepper to taste
1After preparing and reserving vegetables, heat olive oil in large pan or skillet.
2Saute olives, 2/3 shallot, 1/2 onion, garlic, carrots, and celery until they begin to blacken around edges, or until minced garlic is golden brown.
3Add 3/4 cup red wine and reduce until gone.
4Add vinegars and reduce until gone.
5Add remaining shallot and onion, mushrooms, zucchini and yellow squash and saute until onion is translucent.
6Add crushed tomatoes, Romano cheese, MSG, and herbs, stir until combined, add remaining wine, salt and pepper and stir again.
7Simmer on low for one hour, uncovered, adding water if necessary, and stirring occasionally.
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