Some people like their spaghetti sauce meaty, others meatless. Some rich with tomato chunks, others want smooth. Ever thought about crunching? Not like nuts, but as in vegetables.
Here’s my own spaghetti sauce recipe that is a bit different than most. The Notes section provides tips and options.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 slice of bacon, chopped (optional)
- ½ onion, finely chopped
- ½ fennel bulb, finely chopped
- 2 garlic cloves (depending on your taste, sliced, minced, or chopped)
- 1 tbsp tomato paste
- 1 cup crisp, white wine (as sauvignon blanc)
- 1 16-oz can San Marzano tomatoes (with juices, broken by hand)
- ½ tsp thyme powder
- ½ carrot, finely chopped
- 1/8 tsp red pepper flakes (optional)
- Salt & pepper (to taste, 1/8-1/4 tsp of each)
Notes
- For those desiring more tomatoes, use 28 oz can (photographed)
- Another option, add an 8 oz can of tomato sauce to the 16 oz can
- In place of finely chopping, consider using a food processor
- I use a potato masher to break the tomatoes once added
- Notice the wine is added in increments. If the mixture needs additional fluid, add a splash of the wine
Directions
- With medium heat, heat the olive oil in a medium saucepan.
Add onion, fennel, garlic, and bacon. Cook until light brown (7-8 min) - Add tomato paste. Stir and simmer (1 min)
- Add 1/3 cup of white wine. Simmer (2 min)
- Add thyme & carrots. Simmer (1-2 min)
- Add 1/3 cup of white wine. Stir. Simmer (2-3 min)
- Add tomatoes, red pepper flakes, salt & pepper, and remaining 1/3 cup of white wine; and then mix
- Lower heat, and simmer 30-40 min, occasionally stirring
Ahhhh!!!! You made me hungry again. oh my oh my… That spaghetti looks really yummy!!! My tastebuds want some!
I need some white wine then. Thanks for sharing this one Frank!
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Maxi … dang you’re fast as I was just at your site. ha ha … but true. Enjoy and thanks for visiting.
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have you ever tried pasta with a roast red pepper and tomato sauce.
yum yum
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KS,
As not a red pepper fan, I haven’t. However, your thought about incorporating roasted red peppers has caught my interest. Thanks for the tip and commenting.
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I love fennel, and I’ve never used it in a tomato sauce…We’ll be trying something new at the fish house this week!
Sounds great!
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Beeze,
This household also loves fennel – even as my wife doesn’t like black licorice. We love roasted fennel … simply toss with olive oil, add salt and pepper, back (400) for 30 minutes. Yum!!!! Thanks for commenting.
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Savarocci!
Joe
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Cheers Joe … hope you try it.
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Sounds interesting, I just might try it,
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Larry,
If you try it, let me know your thoughts. Bon appetite!
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Consider adding some diced onion at the end. It will have a sharp kick (as onion does), and also add a nice texture.
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Guapo,
Definitely would add more kick, but keep in mind that that this recipe has a good bit of texture from the onions, fennel, and carrots.
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My sauce is better than your sauce
My sauce is better than yours
My sauce is better
Cause my sauce is better
Cause my sauce is better than yours!
“lol” Am I saucy, or what! Okay… cheeky!
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Well … I have a second sauce … so they are both better than yours!
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