Pasta Sauce


  • 2 T Extra Virgin Olive Oil
  • 5-6 minced Garlic cloves
  • (optional) most of 1 tray of Mushrooms
  • 1 large Onion
  • 1 lb ground Italian Sausage (regular or spicy) (can also use or add 1/2 lb turkey, beef)
  • 1 can (28 oz) San Marzano Crushed Tomatoes
  • 1 can (14-18 oz) Tomato Sauce
  • 1 can (6 oz) Tomato Paste
  • 1-2 cups Red Wine
  • 3 Bay Leaves
  • 4 T Italian Seasoning
  • (optional) Red Pepper Flakes
  •  Salt/Pepper
  • (optional) 1 bunch of Parsley
  • (optional) Parmesan


Tip: Make ahead and store in fridge/freezer. Can use herb bundle

  1. Chop onion, mushrooms, garlic, oregano, thyme and parsley
  2. Heat oil in a dutch oven
  3. Add mushrooms for about 5 minutes, until just beginning to brown
  4. Add onions and garlic for about 5 minutes (onions begin to soften, not brown)
  5. Add ground meat and cook until browned (break it up a ton)
  6. Break up the whole tomatoes by hand in a large bowl
  7. Add all tomatoes, wine, bay leaves, Italian seasoning, S/P and red pepper flakes
  8. Simmer 15-20 minutes (until it reduces to desired consistency)
    1. Add some hot water if it’s too thick
  9. Add a handful of parsley, using the rest for garnish, and remove bay leaves

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