Quick Red Sauce
Quick Red Sauce
This sauce is the basis of all my red sauce (gravy if you’re Italian)
I only needed a small amount so I started with 5 cups of tomato sauce. I buy # 10 cans and freeze what I don’t use. Try different brands find one you like and stick with it. This sauce also has no meat so it’s perfect for vegetarian dishes like eggplant parm.
5 Cups your favorite plain tomato sauce
2 cups water, enough to clean out measuring cup
3-4 cloves garlic chopped
4-5 baby bellas mushrooms sliced
1 tbs dried parsley
1 tbs dried basil
1 tsp garlic salt
1 onion (you decide how much onion you want I never know the size of a medium onion)
Sauté onion until it starts to turn brown. Add mushrooms, garlic, salt and pepper. Taste as you go. Cook until mushrooms are starting to soften I like mine a little firm. Add sauce water and about half of the dry ingredients. Cook for about 1 hour tasting and adding more dried spices as needed. Simmer until you are ready to serve.
I serve this tasty sauce over my favorite (not frozen) store bought ravioli Giovanni Ranna. I found this in the refrigerator section of my local grocery store. Reading the label I was surprised to find that Giovanni is from Verona Italy. We have a very close friend who was born in Verona. Two years ago my wife and I traveled with Paola to her home town Verona Italy. Verona was founded in the 1st century B.C. We spent two weeks travailing thru northern Italy. Visiting Sirnione, Lake Garda, Torre di Benaco, Borghetto which was one of our favorites and ending in beautiful Venice our hotel was on the Grand Canal! Buon Appetito!
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