Spaghetti Sauce

2 cups onion – chopped

2 Red  bell peppers -chopped

2 Celery stalks including the leaves – chopped

2 Carrots diced

2 Tablespoon Bff Kitchen Basil

2 Tablespoons Bff Kitchen Oregano

2 Tablespoon Bff Kitchen Thyme

1 tablespoon Bff Kitchen Rosemary – I like ground

2 Bff Kitchen Bay leaves

1 Cup dry red wine – Try Yellow Tail Shariz – has a deeper flavor profile

8 Cups ripe tomatoes – chopped, you can use whatever you find – Roma, beefsteak, or 4 – 5 cans of diced tomatoes. I love Santa Lucia Tomatoes; if you can not find Santa Lucia, you can use Hunts or a brand that you like; it is your sauce, after all

1 Head of garlic chopped garlic cloves

2 Cups mushrooms, chopped or sliced

1 Tablespoon Del Oliva Modena Balsamic vinegar

1 ½ Tablespoon Bff Kitchen salt-free seasoning

1 teaspoon Bff Kitchen black pepper

6-oz. Can tomato paste

1 Tablespoon brown sugar

½ cup fresh chopped parsley or ¼ Bff Kitchen Parsley

1 Tablespoon chicken bouillon 

In a large pan, saute the onion, peppers, carrot, and celery in garlic Infused Olive Oil or your favorite Olive Oil till vegetables start to turn tender.  Add the herbs and wine, and simmer cook until most of the wine has reduced.  Add the canned or fresh tomatoes and simmer on low for 30- 40 minutes covered, stirring occasionally.  Add the garlic, mushrooms, vinegar, tomato paste, bay leaves, salt-free seasoning, and pepper—Cook over medium heat for 10 minutes.  If the sauce is too acidic, add the brown sugar to balance it out. Stir in parsley just before serving

I like to make the sauce the day before, simmering for a couple of hours, then refrigerate overnight to that the flavors have a chance to get to know each other and mature; they did happen to take a swim in the wine after all.  Also, if I am not using the sauce until the next day, I only add ¾ of the garlic and half the parsley, since the longer garlic and parsley cook the less noticeable flavor they have.  I love garlic.

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