• 125minutes
  • 138calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1/4 cup onions , chopped or 1 tablespoon onion powder

  3. 1 garlic cloves , minced (to taste) or 1/4 teaspoon garlic powder (to taste)

  4. 16 ounces tomato paste

  5. 3 cups water

  6. 2 teaspoons salt

  7. 1/4-1/2 teaspoon pepper

  8. 1 teaspoon dried oregano

  9. 1 teaspoon dried basil

  10. 1 bay leaf

  11. 2 teaspoons sugar

  12. 3 tablespoons dry red wine

Instructions Jump to Ingredients ↑

  1. Saute onions and garlic in olive oil over medium heat.

  2. Add the rest of the ingredients. Add meatballs if you wish at this point.

  3. Bring sauce to a boil. Simmer 2-3 hours to mix the flavors.

  4. NOTE: This can also be made by placing everything in your slow cooker and simmering all day. This is how I made it. I would recommend sauteing the onions and garlic first. A triple batch filled my BIG (6 qt, I think) crockpot.

  5. TO FREEZE: Let sauce cool to room temperature, then pour into a labeled freezer bag. Seal, trying to get rid of as much air as possible in the process, and freeze flat. You can freeze with meatballs in or without.

  6. TO REHEAT: Thaw overnight in the fridge, or in the microwave, or in a bowl of warm water (still sealed in the bag), or just dump in a crockpot or pot on the stove frozen and warm gently.


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