Laurie's Homemade Pasta Sauce

It changes with what veggies I have in the fridge..
Freeze leftovers in ziploc bags in small portions for quick meals in the future. Mini Lasagnas, penne and sauce, french bread pizzas, sauce and beans. Yum, yum, yum

6 carrots
1 red bell pepper
1 onions,
½ green bell pepper
2 celery stalks
2 Tbsp chopped garlic
42 oz stewed tomatoes
28 oz tomato sauce
6 oz tomato paste
1 cup spicy spaghetti seasoning (Found at Sam's!)
1 cup red wine
2 tsp beef paste
1 egg
1 cup spinach


1. Finely chop the first five ingredients and add them to a deep pot over medium-low heat. Drop them in the pot as you chop them. Stirring occasionally.
2. Open your cans while your veggies simmer.
3. When the veggies start to brown, add in the garlic . Saute until fragrant - about thirty seconds. Don't brown the garlic, it gets bitter.
4. Add your tomatoes, sauce, and paste to the veggies and bring to a low boil. Then reduce heat to low.
5. Stir in the spaghetti seasonings. Stir in the red wine and beef paste.
6. Stir in any chopped spinach or mushrooms you like. Cover and simmer. Stirring occasionally.
7. Whisk in the beaten egg right before serving. It will thicken your sauce and add protein. While your sauce is cooking prepare your garlic toast, salads, or just drink your wine. :)
8. You can leave the sauce chunky or burr it for a smoother sauce. I taste test and hit it with any needed salt and pepper after it has cooked for a couple of hours. It gives the herbs a chance to get happy with the sauce and wine.



Servings: 8
Preparation time: 30 minutes
Cooking time: 2 hours
Ready in: 2 hours and 30 minutes

Cooking Tips
Serve over thin spaghetti or pasta of your choice.
Slice a loaf of ciabatta or a baguette, smear with olive oil and sprinkle with garlic salt. Toast under the broiler
Chop romaine lettuce, shred a little parmesan cheese, and toss with Caesar dressing. Top with large croutons.
Serve with a pinot noir, cabernet savignon, merlot, or zinfandel.