This pasta sauce has actually been on the blog for awhile, masquerading within a different recipe. However, I’ve made this sauce quite a bit, so I thought it finally deserved it’s own spot.
I’m sort of picky about my pasta sauce. I like it to be smooth (maybe a few chunks, but I actually like a sauce, not just tomatoes), easy (inexpensive if I’m buying it), and it has to include everyday ingredients (again – nothing I can’t understand on a label, if I’m buying.)
Basically this means that I can’t purchase the sauce in a store. If I go for a local sauce with ingredients I understand, it’s usually a little rough on the wallet. If I choose something a little cheaper, it usually is filled with sugar, salt, and unpronounceable ingredients.
There’s really only one solution to my problem. It’s this sauce. It’s smooth, delicious, and takes very little hands-on time. (It does have to simmer a while, but there’s no need to babysit it.)
It’s hands-down my favorite sauce to make and so simple it leaves me plenty of time and energy to make dinner or play with my little rugrats.
- ½ Tablespoon oil
- 1½ teaspoons minced garlic
- 28 ounces tomato puree
- 30 ounces tomato sauce
- 2 teaspoons dried parsley
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1½ Tablespoons balsamic vinegar
- 1½ Tablespoons brown sugar
- ½ cup water
- Saute garlic in hot oil for about 30 seconds, or until fragrant
- Add in remaining ingredients. Bring to a boil, then turn down to a simmer, cover, and cook for 1-2 hours.
- **If you choose to add ground meat to the recipe, cook the meat first, then add in the garlic once the meat is already cooked and then the rest of the ingredients.