If I can only teach my readers one thing it will be to MAKE YOUR OWN TOMATO SAUCE! It’s so easy and much healthier than those sugar-filled processed jars.
So this is one of several sauces I make. You can make it on the stove top, I made mine in my crock pot, because that’s how I make everything. Who has time to watch sauce bubble on a stove? 😂
So you’ll love this sauce and it goes well with all your Italian favorites. I serves mine with thinly sliced eggplant and zucchini noodles. If you aren’t on the health train feel free to put this over a big bowl of pasta, I’ll just sit here insanely jealous. 😏
- 8oz beef ( I added mine in frozen, thawed is good too!)
- 2 tbsp olive oil
- 1 small onion, minced
- 3 cloves garlic, minced
- 2 chopped carrots (yes I used colored ones because it’s what I had on hand.)
- 1 stalk celery chopped
- 1 large can chopped or diced tomatoes
- 1 can tomato paste
- Salt and pepper
- 1 cup red wine
- 1 tsp cinnamon
- 1/3 tsp allspice (optional)
So add in all your ingredients to your crock pot or actual pot. Cooking with red wine creates amazing flavor but before you serve this you should give it a few stirs every few hours of you can do ensure that the wine fumes escape and your sauce isn’t bitter. Just let it cook, stirring periodically (especially to break up the beef if it was frozen). I cooked mine for 6 hours on high. Once it tastes good and has passed the 6 hour mark its time to make pasta/zucchini noodles.
Take two Zucchini (one per person) and use a mandolin slicer or spiralizer slice lengthwise until you hit seeds.
Now stir noodles/zoodles into your sauce. Add cheese if it makes you happy, cheese always makes me happy. 🙂 Enjoy!