This is my go-to sauce for pasta...I don't know if it's the 'red' sauce that everyone talks about or if it is marinara sauce. For my family it's just our regular meat sauce.
1 lb ground meat (turkey/chicken/pork/beef - any one will do)
1 tsp garlic powder
1 large can crushed tomatoes
1 TBS tomato paste
3/4 cup yellow onion chopped fine
4 garlic cloves (pass them through a garlic press)
1/2 tsp red chili flakes
1/4 tsp fennel seeds (crush coarsely in a mortar pestle if you have it)
3 star anise
2 bay leafs
1 cup good red wine
1/2 tsp crushed dried basil
1/2 tsp crushed dried oregano
1/2 tsp ground pepper
1 TBS salt
4 TBS olive oil
2 TBS fresh basil leaves chopped
Heat the olive oil in a sauce pan and add the garlic and onions. Fry till they are translucent. Add the meat and the garlic powder and saute for about 5 minutes till the meat changes colour. Add the tomatoes and the tomato paste and saute to mix the tomatoes and meat. You may have to crush the tomatoes a bit more with a spatula. Add the chili flakes, salt, pepper, fennel seeds, bay leaves and star anise. Bring to a boil. Add the wine, basil and oregano and mix well. You may need to add a bit to adjust the consistency. Simmer on a low flame for about 20 minutes to let the flavours meld.
Just before serving add the fresh basil leaves.
Boil your pasta (al dente) based on the directions on the box. drain and coat with some good olive oil. Ladle the sauce on the pasta and top with shavings of parmesan or romano.
All you need is a salad to go with it. yum yum.
Vegetarian variation:
Just omit the meat, you can add chopped mushrooms and peppers to give the sauce some body. Everything else stays the same.
1 lb ground meat (turkey/chicken/pork/beef - any one will do)
1 tsp garlic powder
1 large can crushed tomatoes
1 TBS tomato paste
3/4 cup yellow onion chopped fine
4 garlic cloves (pass them through a garlic press)
1/2 tsp red chili flakes
1/4 tsp fennel seeds (crush coarsely in a mortar pestle if you have it)
3 star anise
2 bay leafs
1 cup good red wine
1/2 tsp crushed dried basil
1/2 tsp crushed dried oregano
1/2 tsp ground pepper
1 TBS salt
4 TBS olive oil
2 TBS fresh basil leaves chopped
Heat the olive oil in a sauce pan and add the garlic and onions. Fry till they are translucent. Add the meat and the garlic powder and saute for about 5 minutes till the meat changes colour. Add the tomatoes and the tomato paste and saute to mix the tomatoes and meat. You may have to crush the tomatoes a bit more with a spatula. Add the chili flakes, salt, pepper, fennel seeds, bay leaves and star anise. Bring to a boil. Add the wine, basil and oregano and mix well. You may need to add a bit to adjust the consistency. Simmer on a low flame for about 20 minutes to let the flavours meld.
Just before serving add the fresh basil leaves.
Boil your pasta (al dente) based on the directions on the box. drain and coat with some good olive oil. Ladle the sauce on the pasta and top with shavings of parmesan or romano.
All you need is a salad to go with it. yum yum.
Vegetarian variation:
Just omit the meat, you can add chopped mushrooms and peppers to give the sauce some body. Everything else stays the same.
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