Ingredients
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1 tablespoon olive oil
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1 garlic cloves, minced (to taste) or 1/4 teaspoon garlic powder (to taste)
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16 ounces tomato paste
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3 cups water
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2 teaspoons salt
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1/4-1/2 teaspoon pepper
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1 bay leaf
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2 teaspoons sugar
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3 tablespoons dry red wine
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1/4 cup onions, chopped or 1 tablespoon onion powder
Instructions
- Saute onions and garlic in olive oil over medium heat.
- Add the rest of the ingredients. Add meatballs if you wish at this point.
- Bring sauce to a boil. Simmer 2-3 hours to mix the flavors.
- NOTE: This can also be made by placing everything in your slow cooker and simmering all day. This is how I made it. I would recommend sauteing the onions and garlic first. A triple batch filled my BIG (6 qt, I think) crockpot.
- TO FREEZE: Let sauce cool to room temperature, then pour into a labeled freezer bag. Seal, trying to get rid of as much air as possible in the process, and freeze flat. You can freeze with meatballs in or without.
- TO REHEAT: Thaw overnight in the fridge, or in the microwave, or in a bowl of warm water (still sealed in the bag), or just dump in a crockpot or pot on the stove frozen and warm gently.