I’ve never been a big fan of jarred pasta sauce. Some will do in a pinch, if necessary. Probably I just find them too sweet, or perhaps it’s because I have been enjoying and preparing my grandmother’s sauce recipe for most of my life. My grandmother is the best with the classics – meatballs, lasagna, manicotti, oh, and her cheese balls well, let me tell you(this will be a future post).
Every so often, I whip up a pot and freeze it in smaller amounts to use for quick weeknight dinners as well as special occasion dinners. My family loves this sauce recipe. I hope you will too.
Homemade Pasta Sauce
28 oz. can diced tomatoes, strained
28 oz. can tomato puree
12 oz. can tomato paste (add ½ can of water)
28 oz. can tomato sauce
½ c. dry red wine
1 medium green bell pepper, thinly sliced
2 tablespoons sugar
½ tsp. onion powder
2-3 garlic cloves
Fresh basil leaves, torn
Salt and black pepper to taste
In a large pot, combine all ingredients. Simmer for three hours.
Note: I use Hunt’s tomato products. You may, of course, substitute fresh chopped tomatoes. Since I mostly make sauce during our cold Midwest winters, good fresh tomatoes usually aren’t available.