Growing up, my sister, Michelle would always make this sauce for family dinners, get togethers...whatever! However, I hounded her with getting this recipe on this blog because it's one of those SAUCES that you can make and eat with anything Italian It's so savory and robust.
If you've never cooked with wine, well here's a recipe you can try to cook with wine. The alcohol will cook off and will leave a hearty robust flavor. Give this a try and then give a shout-out to an amazing food-tastic-cook,
Michelle Sanchez. Thanks sis!
1--106 oz/6 lb 10 oz can Tomato puree
1--6 oz can tomato paste
5--4 oz. cans mushrooms drained
5--14.5oz can ready cut tomatoes
18oz. Cabernet red wine
handful of dry Italian seasoning
3-4 Tbsp chopped garlic (Michelle uses "Christopher Ranch")
1 Tbsp red pepper flakes
3 bay leaves
3-4 Tbsp dry chopped onion
salt (Michelle uses kosher salt) and pepper, to taste
1 pkg. Jennie-O Italian seasoned ground turkey or Italian Sausage, ground beef or whatever meat you'd like.
In a large pot add all of the tomato ingredients, the red wine and mushrooms.
Stir well, and reduce heat to low and cover. Stir about every 30 min, or so.
Let the sauce simmer for at least 3-5 hours. Remove bay leaves.
This makes a LARGE amount of sauce, so ladle up the amount you want for your dinner and set aside in another pot.
You can freeze the rest (3-4 servings.---sans ground meat/beef/chicken (whatever you use))
place in freezer-proof containers (WITHOUT MEAT)
Remove sauce from freezer. Place on counter-top until thawed. Place in pot and bring to a slow boil and reduce heat to simmer.
Brown your meat 30-45 min prior to dinnertime, and add to sauce. Let it simmer for 30 min.
Recipe courtesy from Michelle Sanchez...another food-tastic-sister of ours!! Thanks SHELL!!!