Spaghetti Sauce II Chef John Recipes

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Spaghetti Sauce II

"A very thick and dark sauce with a little red pepper kick. Adjust the crushed red pepper to suit your tastes. This sauce freezes well too."

Ingredients :

• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 (28 ounce) can whole peeled tomatoes
• 2 (6 ounce) cans tomato paste
• 2 tablespoons dried basil
• 1 tablespoon dried oregano
• 2 bay leaves
• 1 tablespoon white sugar
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup red wine
• 1 pound Italian sausage links (optional)

Instructions :

Prep :	Cook : 6M	Ready in :

• Heat olive oil in a large saucepan or Dutch oven. Saute onions and garlic until tender, 2-3 minutes. Add remaining ingredients (except sausage links) and simmer over low heat for 3 hours.
• With one hour cooking time remaining, cook and brown sausages in a skillet. When browned, place in sauce and continue to simmer. Remove bay leaves before serving. Serve over hot cooked noodles, with sausages on the side.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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