In an attempt to make more of our food at home—and never enjoy Olive Garden or Carrabba's ever again—my husband and I set out on a journey to make our own pasta dishes with a simple red sauce.
Pasta is one of my favorite things to serve when friends come over for dinner. It's a crowd pleasing and economic dish. And it's easy to dress up into something fancy. *Pulls out chef's hat purchased on Amazon*
Need a quick meal for when your friend from college drops by unannounced? Sauté some left over veggies and throw them over a plate of pasta and sauce. Suddenly, you went from unprepared to a culinary expert.
Do your kids hate the idea of touching broccoli? Cook those *gross* greens down into a quick sauce with yummy tomatoes. Seriously, this sauce is packed with a lot of vegetables. You would be surprised how many healthy carrots and mushrooms you can get a kid to eat in tomato sauce over some carbs. Take that, picky 8-year-olds everywhere.
Make it Your Own
I'll be honest, I have been making pasta sauce for a bit, and I no longer follow anything resembling a recipe. I had to make a quick batch and measure as I went to get something I could actually write down.
There is a lot of science to cooking and how we prepare the food we eat, but putting together some recipes is more about taste—and what you have on hand—than following or creating a perfect recipe. Right? (That's what I tell myself.)
Think of the following recipes as your pasta sauce guide. Don't have zucchini? Cool, don't worry about it. Do you have two bags of carrots you need to use up? Okay, cook those suckers down. Cater this recipes to what works for you and your family. This is a great way for me and my husband to use up vegetables that are starting to wilt after an overzealous trip to the grocery store. Don't sweat the small stuff. The only thing you really need is tomatoes and some seasoning.
You may notice—and die a little inside upon discovery—that this recipes includes anchovies.
"Gross," you whisper to yourself. "Why??"
I know, hear you. Hear me out.
Anchovies add the ever-so-sought-after umami to your sauce. It packs in an extra savory flavor, and no this sauce does not have a fishy taste. If you don't have anchovies—or the thought of mincing them into a paste for your pasta sauce makes you sad—try adding 2 teaspoons of Worcestershire sauce instead. (And guys, btw, Worcestershire is made out of anchovies.) You could even do a teaspoon of fish sauce. Use what you have.
But you have been warned. You are never going to like store-bought pasta sauce again. Proceed with caution.
What You Need:
50-60 oz. Canned Whole Peeled Tomatoes
2 tbsp. Tomato Paste
1 Onion, chopped
1 bell pepper, chopped
4 oz. (5 medium sized) Baby Bella mushrooms, medium chop
2-3 large Carrots, shredded
1 Broccoli crown, finely chopped
1 Zucchini, shredded
1 Yellow Squash, shredded
1 cup Peas
3-4 cloves of Garlic, minced
3 anchovies, minced into a fine paste (optional)
2 Bay Leaves
1/2 tsp. Paprika
1/2 tsp. Red Pepper Flakes
1/2 tsp. Salt
1/2 tsp. Pepper
1tbsp. Oregano
3-4 Basil Leaves
1 cup red wine (optional)
2-4 tbsp. Olive Oil, for cooking
Directions:
Warm pot with olive oil before adding bell pepper, mushroom, carrot, and onion. Stir frequently over medium heat until vegetables cook down to about half of their original size. 10-15 minutes.
Add paprika, red pepper flakes, salt, and pepper. Stir until combined.
Add garlic, anchovies, and tomato paste. Stir until combined and then cook for 2-3 minutes. The tomato paste should begin to caramelize and produce a sweet smell.
Add zucchini, yellow squash, broccoli, and peas. Stir frequently until all vegetables are combined and wilted. 5-10 minutes.
Add canned tomato and mash lightly with wooden spoon to help break up large chunks.
Bring sauce to boil before turning down to simmer.
Add oregano, basil, bay leaves, and red wine—make sure you keep track of how many bay leaves are added for easy removal.
Cover and simmer with occasional stirring for 1 hour.
Serve immediately over pasta, keep in fridge for 1 week, or can for 12-18 months. (If you're trying to hide veggies from a picky child, blend the sauce until smooth.)
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