Maria’s Red Sauce

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:

Joss Christensen wins Freeskiing Slopestyle

Eric Willett wins Snowboarding Slopestyle

Back to the red sauce….

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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.

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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.

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jk 2.28.15 020 Simmer your sauce on low for about an hour, then it’s ready to use.  Also, drinking red wine during this process is absolutely necessary… enjoy!

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The mushroom bites worked perfectly as meatless meatballs!

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The final product, topped with vegan parmesan & red pepper flakes.

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“Mangia! Mangia” – My Nonna

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3 Responses to Maria’s Red Sauce

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