I. Love. Pasta.
It is a known fact that I won’t even try to hide.
In the past I’ve posted a red sauce recipe, which had a deep flavor great for a pizza, but didn’t
love it for a go-to sauce. I wanted to perfect a sauce that I could make a
batch and use for pasta, pizzas, or simply dunking in some bread ‘n
buttah.
I finally did it! *happy
dance*
And I want to share it with you all. I assure you that you
can make this – I give measurements below but it isn’t an exact
science. I have made this 5 times in a row and it tastes the same every time,
so I know you can nail it too. That is if you like it after one try ;)
Mr. Shiksa & I prefer our sauce not too thick, but not
too thin, sorta in the middle. We like some texture, sweetness, and a bit of
cheese. This has all of that.
Dig in and let me know what you think!
Servings 4-6 (generous – I like a lot of sauce)
WW points: 3 points per serving
Ingredients
(1) 28 oz can of crushed tomatoes OR ground whole peeled
tomatoes (I use any brand on sale - Red Pack, Tuttoroso, just not store brand!)
(1) 8 oz can of tomato paste (any brand - Hunts, Rienzi)
(1) 10 oz can of tomato sauce (any brand - Hunts or
others)
1/4 cup unpacked light brown sugar (slightly over 1/4 cup)
1 large garlic clove, minced (or 2 small)
1 tsp of onion powder (or 1/4 white onion, chopped if you
have it)
1/3 cup of shredded part-skim mozzarella cheese
2-3 plops of butter or margarine spread
Directions
In large pot/Dutch oven, saute garlic and onion (if using
fresh onion) in a little bit of olive oil (a few tsp) until fragrant and onions
start to soften.
Pour in the large can of crushed/ground tomatoes, tomato paste,
and tomato sauce. Stir.
Add in light brown sugar (and onion powder at this time if
using instead of fresh onion). Stir.
Simmer on medium/low for a few minutes until bubbling and
hot. Add in shredded cheese and butter/margarine, and stir to combine into
sauce.(Butter will probably be cold so it is ok if it can't mix in perfectly,
the cheese and butter will melt as it cooks) *Add cooked meat at this point if
you wish – ground turkey, beef, pork (this will of course change the WW
points a little).
Cover pot and put heat on low, allow sauce to heat
thoroughly, melding flavors, and simmer for about 20 minutes.
Check sauce occasionally to stir and ensure cheese and
butter are melted.
Salt and pepper (a couple shakes of each), stir, and
you're all done! ENJOY!
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