There’s a lot going on in the mountains this weekend. The U.S. Snowboarding & Freeskiing Grand Prix is at Park City Mountain Resort. Slopestyle was yesterday, halfpipe is today and tomorrow, along with concerts, parties, etc. I managed to squeeze in some time last night to cook a nice meal before we run around town the rest of the weekend. I made my Mom’s red sauce, and paired it with vegan meatballs (used these mushroom bites) and some pasta (used homemade pasta from the freezer). I scaled back the recipe to just feed 2 people with a little leftover. There were a couple small changes to the recipe which are noted below. Hope you enjoy! Here are some highlights from slopestyle yesterday:
Back to the red sauce….
1 1/2 TBS EVOO (Extra Virgin Olive Oil)
1/4 large yellow onion; finely diced
Sprinkle of salt (Mom doesn’t add this)
Sprinkle of pepper
1 heaping tsp Italian Seasoning (Mom uses fresh basil & parsley but I didn’t have any!)
Sprinkle of hot pepper flakes
3 cloves of garlic, minced
2 15 ounce cans tomato sauce (Mom uses large cans of crushed tomatoes)
1/2 small carrot, grated on the smallest grate*
*Note, the carrot is added for sweetness to balance the acidity of the tomatoes. If acidity tends to bother you, you could also sprinkle in some sugar to help.
Heat a sauce pan on medium low with the EVOO, then cook the onions, garlic & spices for several minutes. Next add the tomato sauce and carrots.