One of my favorite memories as a kid, was eating the leftover lasagna scraps during Christmas! Dunking the noodles wrapped in cheese into that homemade sauce, was pure heaven. Tomato sauce is an act of love, and when done the right way, can be magical! This is one of those things that I always feel is worth the time and effort!
This is my go-to home recipe that has a few special touches that will make any dish you include this in taste extra special. It’s simple, easy and stores wonderfully in the freezer if you want to make it in bulk!
Ingredients:
- 2 Cans Crushed Tomatoes
- 1 Large Carrot
- 1 Large Celery Stalk
- 1/2 Onion
- 2 Garlic Cloves
- Salt, Pepper, Olive Oil
- Basil and/or Parsley (preferably fresh)
Optional Ingredients:
- Parmesan Cheese Rind
- Beef Back Ribs (frozen or fresh)
Directions:
- Dice up your vegetables small
- Sauté veggies in olive oil until they become soft/fragrant
- Add the tomatoes and begin to simmer
- Season with salt/pepper
- If you are adding the cheese rind and beef back ribs, do that now
- Add in your fresh herbs and stir
Cook Times:
- If you don’t use beef back ribs, let your sauce simmer partially uncovered for 30 minutes or longer
- If you use beef back ribs, let your sauce cook at least an hour, or until beef is fork tender off the bone
While the cheese rind and beef back ribs aren’t necessary, I think they are a game changer and 100% worth trying. What can be better than cheese and meat that slowly melt off into your sauce? Your welcome!
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