This is my ridiculously easy, meatless chunky pasta sauce.
I really dislike pasta sauce out of a jar, and so I make this when I’m short on time (or ingredients, which is why I’m not making Ruth’s World-Famous-People-Pay-For-It Sauce that she taught me how to do last week).
If you’ve ever read any of my recipes, I’m a simplicity cook. I dump stuff in a pot and cook it, generally without measuring in the process. I vary what I add. So it’s a bit hard if you’re a “follow a recipe to the letter” type cook, but give it a try – you might enjoy the process!
Dump the following into a big pot:
- A dollop of olive oil
- Chopped onions
- Chopped green peppers
- Chopped celery
- (optional) a bit of shredded carrot
- (optional) sliced fresh mushrooms
How much? How chunky do you want it? My opinion is that you can’t add too much stuff to a chunky sauce. The more the merrier. Saute the veggies. I prefer them to still be fairly crispy.
Now dump in:
- 3 cans of tomatoes – I use diced. You could use whole tomatoes and pulse in the blender.
- 1 can of tomato paste
- (optional) 1 can of mushrooms
- about half a can of black olives
- as much minced garlic as you can stand (then add a little more)
- some spices: oregano, basil, cumin, turmeric, black pepper, red pepper flakes, the tiniest bit of allspice. Float a bay leaf on top if you like. I don’t usually add salt while cooking because Ken likes to salt to taste at the table. You can if you like.
- If you’re used to commercial pasta sauce or you just like it that way, add a spoonful of sugar. But you don’t have to.
- If you have one, float a pork bone or a small piece of pork in the sauce (discard (or eat) before serving).
You could either put this in the crock pot on low all day, or in a sauce pan on low for a few hours but be very sure to stir often.
My general rule: Add more garlic just before it’s done cooking. (I really, really like garlic)
Serve over al dente pasta. Or rice. Or a baked potato. Or bread. Or just eat it with a spoon. I’m having a hard time staying out of it while it cooks. Especially since I have bread baking in the oven as well….