Otherwise known in our household as “red sauce pasta” or even “awesome sauce”. I’ve mentioned it in the Fake Lasagne post but I have never posted how I make it here on the blog..
Over the years, I’ve made this sauce many different ways, chopping up the various vegetables and so forth. My most recent version involves blending carrot and zucchini in the blender and this makes the sauce extra awesome in my opinion, plus, it is a lot simpler vegetable preparation wise. I’m making it in quite large batches so I can make 3x dinners and 3-4 lunches out of one very large pot of sauce.
I don’t have a strict recipe or amounts, but here is what I usually put in it when making the large batch – I’ve put notes in for how much I use when making a smaller batch.
2 teaspoons minced garlic, 1 chopped onion, 2 chopped leeks – many spices eg paprika, cinnamon, basil, parsley, oregano – sweat these together for 5-10 minutes in olive oil then remove from pan. Remove 1 leek if making a small batch (eg using 500g mince instead of 1 Kilo)
2 red capsicum (pepper) chopped – sweat this for 5-10 minutes in olive oil then remove from pan. (Use 1 if making a small batch)
1kg mince – you can choose what kind of mince you prefer. I like beef and chicken or just beef. I place this in the pan, break it up, then cover with red wine plus a dash of white wine, then put on the lid and allow it to simmer well for 15 minutes. If you have used chicken mince you will find it takes on the colour of the red wine via this method. (500g for small batch)
Add back in the capsicum, leek and onions. Stir well.
Add in 4-5 large carrots and 3 small zucchini – this I puree well in the blender, but if you prefer it chopped you can do it that way. I just peel the carrots and chop them and the zucchini into large chunks and add a little water to make blending easier but if you don’t mind the skins on the carrots, that is your option and you can skip the peeling step.. 2 carrots, 1 small zucchini for small batch.
You can also add other vegetables if you like – me personally I would add mushrooms and olives but the other half does not like them, so I tend to add those in when I am reheating a small serve of sauce for myself.
I find the puree adds extra awesomeness to the sauce. Stir well and allow all of the added ingredients to simmer together for 10 minutes.
Now add –
1 x jar of tomato paste
1 x jar of Basilico pasta sauce
1 x jar of Passata – not for small batch
1 x tin of chopped tomatoes (today I used another jar of passata as we were out) – not for small batch
1 x jar of red peppers pesto – not for small batch
Stir well, then leave the sauce to simmer on a smaller burner for an hour or more, stirring occasionally..
When the sauce is simmered together until it forms an awesome sauce, you can use it however you like.
I will usually prepare this in the morning, have a little sauce over boiled and mashed potato for lunch, and put the rest of the sauce into containers and into the fridge for later use. We would usually have red sauce pasta for dinner that evening. I would also make Fake Lasagne with this sauce, and Ricotta, Spinach and Bacon cannelloni, which will appear here as a recipe at a future time. :)