I can’t help it. I’m Italian.
So now that my chicken parm and meatballs have been banned from my diet, vegetable lasagna and whole-grain pasta dishes have come to replace them. Either way, a great sauce is an essential base for everything from meatless meatballs to eggplant parm. Here’s our recipe that nixes the ground beef element.
2 28 oz cans, ground and peeled tomatoes (we like Pastene Kitchen Ready, No Salt)
1 small onion, diced
5 cloves garlic, minced
3 cayenne peppers, minced
1/4 cup olive oil
1/3 cup red wine OR balsamic vinaigrette
2 tsp fresh parsley
1 tsp oregano
salt & pepper to taste
- Cook onion, garlic and cayenne in olive oil on medium heat in a saucepan, for around 5 minutes or before garlic begins to brown.
- Add the rest of the ingredients and bring to a boil.
- After the sauce begins to boil, reduce to a low heat and simmer, uncovered for an hour.