Fuck yeah ah dae!
This is a recipe that my mom gave me when ah moved out here – actually she makes twice as much as this when she daes it n then freezes it. I find this makes two big batches, so ah generally make a few lunches with one of them n then freeze tha rest. Every couple months ahll make this – it makes my house smell like my rents place. Ahm gaein ta share in case anyone is interested – this is a watery ragu type of sauce, not the chunky kind that many people think of.
Ingredients
6 oz. tomato paste
28 oz cans crushed tomatoes (ah use the muir glen fire-roasted, they make a great sauce)
28 oz water
~1 teaspoon salt (could add more)
pepper grinds
parsley (at least tablespoon)
oregano (at least half tablespoon)
1 bay leaf
at least ½ tablespoon sugar
veggies
addtl spices (chili)
1 Veggie Bullion Cube
The veggies ah used this time were:
1 shredded carrot
1 Portabello mushroom cap cut into thick-ish chunks
1 Green pepper, sliced thin
Making the sauce is easy – put everything in a big pot, bring it to a boil, then reduce to a simmer, cover, and simmer for at least an hour (I do it anywhere from 1./5 – 3 hours, although I don’t think thars much difference between 2 hours n 3 hours).
Ah was especially happy with tha most recent batch, which was full of flavor. Also, even tho tha sauce is somewhat watery, it has plenty of consistency because of tha big chunks of veggies. MMMMM!