Pasta Sauce

Adapted from multiple sources

Ingredients:

• 1 lb meat (optional)

• Olive oil

• 1 small to medium yellow onion, diced

• 3-5 cloves garlic, minced

• Bundle of fresh herbs (thyme, sage, rosemary preferred)

• ½ – 1 tsp red pepper flakes (optional. I prefer Flat Iron Pepper 4 Pepper Blend or Sweet Heat)

• 1 6 oz can tomato paste

• ½ cup red wine (optional)

• 1 ½ cups chicken or vegetable stock (2 cups if not using red wine)

• 1 15 oz can tomato sauce

• Dried herbs and spices (oregano, basil, garlic powder, onion powder) to taste (start with ½ – 1 tsp each and adjust throughout the cook time)

Instructions:

1. Heat a large skillet or medium stockpot. If using meat, start at medium high heat. Pour ~1 Tbsp olive oil, then brown the meat, seasoned with salt, pepper, garlic powder and onion powder. If not using meat, heat olive oil over medium heat.

2. When oil is hot, saute your herb bundle until fragrant. Remove with tongs, and chop herbs once cool enough to handle. Reserve for later. Add onions, seasoning with salt and pepper, stirring until onions start to become translucent. Add garlic and red pepper flakes. Stir and cook for an additional 2 minutes.

3. Scrape the contents of the tomato paste can into your pan with a spatula, and spread evenly across the bottom of your pan. Once the onion mixture is incorporated, turn the heat down a bit so you don’t burn the paste. We will be cooking it for a while to develop flavors! You’ll know it’s done when it had turned a deep burgundy color.

4. Meanwhile, add some of your wine or chicken stock to the tomato paste can to loosen it up and get all that flavor into our sauce. When paste is fully cooked, add ½ cup of wine or stock to the pan, stirring until fully combined. Season with a little more salt and pepper, plus your reserved herbs. Cook for 3-5 more minutes before adding the remaining liquid and the can of tomato sauce.

5. Turn up your heat back to medium until sauce bubbles, stirring frequently. Taste and season, remembering that the flavors will become more pronounced over the rest of the cook time. At this point, your sauce COULD be served, but I prefer to let it simmer on low for at least an hour, but usually closer to 3 if I plan ahead.