Quick Homemade Red Sauce
Looking for a quick and delicious red sauce? Give Sarah Thomas-Drawbaugh’s Healthyish homemade red sauce a try. While most sauces can take all day to simmer, this sauce comes together in roughly 3 short hours.
3-quart Hestan soup / sauce pot
2.5 tablespoons salted butter
2 tablespoons olive oil
8 cloves garlic
5 stocks celery left whole so you can remove them later
5 peeled carrots small to medium in size
1/2 teaspoon salt
1/4 teaspoon pepper
1 onion cut in half and peeled
2 cups chicken broth (veggie broth will work too)
1.5 cans tomato sauce – 42 ounces total
Pinch cinnamon – A very small amount. Place the cinnamon in your hand first before you add it. Adding too much will overpower the sauce.
Pinch red pepper flakes (optional)
Fresh chopped Italian parsley (optional)
Over medium heat add the butter, olive oil and garlic cloves to your 3-quart Hestan soup pot.
Once the garlic is fragrant, add the peeled carrots, celery, onion, salt and pepper. (red pepper flakes optional)
As the veggies begin to soften, add the chicken broth and tomato sauce. Stir well.
Reduce the heat to low and let everything simmer in the pan for about 2-3 hours. This will release all of the delicious flavors from the veggies and spices.
Once the sauce has simmered on low heat for a few hours, remove the veggies using tongs. You can eat them or discard them, whichever you prefer.
As a finishing touch, add a pinch of cinnamon. I like to add it to my hand first to make sure I only use a very small amount. You’ll be amazed by how much flavor this brings to the sauce. I can’t even give you a measurement because the amount is that small.
Stir well and enjoy!