The chicken & spinach lasagna you see in the picture was made using a batch of this sauce. I woke up in the same shirt I was wearing when I ate it. Not a drop on it! I’m calling miracle.
So you know those recipes that call for a jar of pasta sauce?* You’re not really going to do that, are you? I mean, yes, if you’re exhausted or pressed for time. Otherwise, not to sound all 2000’s on you but… you only live once. Homemade is always better for you and the taste difference is so worth the effort. And if you’re gluten-free than you know that what goes on your special rice/potato pasta is EVERYthing. BTW the cooking temperature on those gluten-free lasagna noodles is probably higher (and longer) than on your internet lasagna recipe. I found that out the hard way – crunch crunch…
Making the sauce is pretty much a snap, it’s the cooking/reducing time that’s long, which only requires occasional stirring and can be employed any way you like – wink wink.
* I will with some frequency use poor punctuation, if it makes you read it the way it sounds when I’m saying it…
Yummy pasta sauce for any Italian-American dish – skip the jarred stuff and make your own!
Course: Main Course
Cuisine: American, Italian
Keyword: Italian Sunday Dinner, marinara, pasta sauce, Sunday Gravy, Sunday Sauce
Author: Kenny MacKenzie
1/4cupgarlic infused olive oil
426 ozboxes strained tomatoes
3cupsfresh cold water
1pinchcrushed red pepper flakes
fresh ground pepperto taste
Heat a large sauce pot (5-6 quarts) over medium-low heat.
Add garlic infused olive oil.
Once shimmering – add onions and saute until just starting to brown – about 5-7 minutes. Don't allow to burn, lowering the heat if necessary. Remove onions with strainer spoon or tongs; retaining as much oil as possible. (Non low-fodmap can cook pancetta first, then add diced onions and garlic).
Raise heat to medium and add diced pancetta and shredded carrot. Cook until browning and crisping – about 5-7 minutes.
Carefully pour in the strained tomatoes. Pour fresh water into boxes to get all that good stuff and add to the sauce. Apron recommended.
Add salt. You may need more salt than just one tablespoon. Taste periodically and see.
Toss in a pinch of red pepper flakes, bay leaf, cheese rind (if using), stir and bring to a boil. Lower to simmer and put splash guard on the pot if you have one. Do not cover with lid. Sauce will reduce to yumminess.
Cook for 2 and a half hours, stirring occasionally. In the last half hour, stir in your fresh herbs and crack some black pepper in there. Taste and see if you need more salt (you probably will).
Serve with your favorite pasta, or use in recipes like lasagna and baked ziti. Enjoy!
Music to cook by: Hank Mobley “Far Away Lands”
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