A lot of people eat meatless meals for any number of reasons. At this time of year, it could be in observance of Lent.
Other reasons may include for health, following a vegetarian diet, or the high price of meat. Our main reason is the cost of a good piece of meat.
We also like variety. Plus, both of us enjoy pasta in nearly any form. Patti’s spaghetti sauce is easy and better than most sauces you can buy in jars.
2 cups chopped onions
4 cloves minced garlic
4 Tablespoons olive oil
3 cups (24 ounces) tomato paste
6 cups water or 4 cups water and 2 cups dry red wine
2 teaspoons dried oregano
I use a soup pot to make this. Over medium heat, add the oil. When hot, saute the onions for a few minutes, then add garlic and cook until tender. Be careful not to burn the garlic. Add remaining ingredients. Simmer uncovered for 30 minutes. Stir occasionally so nothing sticks.
This makes 8 cups. After the first use, I freeze the rest in 2-cup containers.
Since Patti is allergic to fresh garlic, I use garlic powder, substituting 1/8 teaspoon for each clove. This can be added once the sauce is cooked. That way, you can add to taste.
Everyone we’ve served it to likes it this way. But the recipe can be altered.
If you want to change the water to wine ratio, do so. If you want to add meat, do it after the sauce is finished. Adding cooked sausage or homemade meat balls is good.
However, freeze it without meat. If you want cooked meat, you can add it while you’re heating the frozen sauce.
Enjoy! Think spring! And, stay safe.
If you have suggestions or questions for this column, contact me directly at guthrielarason@verizon.net
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