05/03/2024
Amazing almost vegan spaghetti sauce
This sauce is super simple to make, requires very little prep time but will blow you and your dinner companions away, I promise.
1 T Canola oil (organic if available and affordable)
*See NOTES below - Half 2oz tin of anchovy fillets (let most of the oil drip off them back to the tine or down the drain)
1-2 good pinches of crushed red pepper flakes (you can omit if you are too sensitive to heat but this amount won't make the sauce "spicy" just add a touch of warmth.
1 Med-Lrg sweet or mild onion medium dice about 1.5 - 2 Cups
1 Med-Lrg green bell pepper sliced medium (may substitue Red, Orange or Yellow bell pepper for a sweeter flavor if desired)
Half of a bulb or fresh garic 5-6 cloves minced (more or less as desired if you like or don't care for garlic)
2 t dried basil
1.5 t dried oregano
1 t dried marjoram
1 t dried crushed rosemary
Fresh ground black pepper to taste (I usually do about 12-15 grinds)
1 28oz can San Marzano tomatoes (Important NOT San Marzano "style" but actual San Marzano tomatoes imported from Italy). If there are choices select those with the least added salt.
Notes: Don't let the anchovies scare you off I have cooked anchovies for many people who recoil at the name but aren't even aware of their presence. When anchovies are cooked into a dish they impart a mild pleasant flavor that is not at all the Intense flavor most people associate with an anchovy. Simply put, anchovies are an umami secret weapon.
Slice, dice and mince (onions, bell pepper and garlic).
Place a large sauce pan over medium low - medium heat. Pour oil into pan wait until oil begins to glisten slightly. Add crushed red pepper and anchovies stirr a few times until anchovies begin to break up.
Add next 3 ingredients and stir to mix. Cover pan make sure heat is not to high to avoid burning. Check after about 5-8 minutes and stir, recover and repeat until onions are translucent.
Add dried herbs stir and cover for 3-5 minutes until herbs become fragrant.
Gently pour in tomatoes and sauce break apart tomatoes carefully with you hands (avoid crushing them hard as they can sq**rt all over that way lol). Stir and cover for 10 minutes. Remove lid stir and allow sauce to simmer slowly until reduced to desired thickness.
Recipe will make approximately 3.5 C of sauce.
Cooking Notes: Pull your pasta 1-2 minutes before al dente (Do Not rinse strain only) place pasta in large serving bowl with several scoops of sauce (preferably off the top Thinner Liquid) dress the paste with the sauce let rest 1-2 minutes. The pasta will absorb some of the sauce during this time, this will greatly improve the flavor.
OPTIONS: Yes, you can add ground meat of your choice. But this sauce is delicious without. Brown meat separately and add after adding tomatoes.
Sliced mushrooms can be added. Add these at the time you put in the onions, peppers and, garlic.
Serve over a high quality pasta (see cooking notes above)
Serve with a hearty fresh baked bread and a garden salad.
