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Prep Time: 30 Minutes Cook Time: 210 Minutes |
Ready In: 240 Minutes Servings: 14 |
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A very tasty sauce! Nice and chunky too. This is actually a double batch as I freeze it in 2 cup containers for my hubby and I. A serving of this is 1 Cup. Hope you like it! Ingredients:
2 tablespoons olive oil |
4 carrots (diced small, about 2 cups) |
2 stalks celery (diced small, about 1 1/2 cups) |
2 medium onions (diced small, about 2 cups) |
2 tablespoons garlic (i use the crushed jarred stuff) |
4 (14 1/2 ounce) cans diced tomatoes |
4 bay leaves |
1/4 cup parsley |
4 teaspoons sugar |
2 cups red wine |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
2 (26 ounce) jars spaghetti sauce (i use ragu parmesan & romano) |
2 cups heavy cream |
Directions:
1. Saute Carrot, Celery, and Onion in Oil on medium low heat for 30 to 45 minutes, or until desired tenderness.
2. Add garlic and saute for a few minutes.
3. Add the rest of ingredients except the Ragu & Heavy Cream, bring to boil & simmer 2 - 3 hours.
4. Add Ragu and Heavy Cream, cook until hot and serve on pasta.
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