Ann's Chunky Veggie Pasta Sauce

List member Helen had said:
Now, what I would like is for people to send me their favorite sauce recipes.  We want a red sauce, with lots of tomatoes; something that we can simmer on the stove for a while, and let the scent permeate the house.

Ok, I'll come out of lurkdom and send in my "recipe", loose as it is. The ingredients and amounts vary according to whim. It's a vegetarian sauce, but adding a combo of 1/2 lb.loose Italian sausage and 1/2 lb. ground beef would be yummy -- I'll have to try that sometime.

Ann's Chunky Veggie Pasta Sauce

1 large green bell pepper, chopped
1 large yellow onion, chopped
1 large carrot, chopped
2 ribs celery, chopped
6 cloves garlic, pressed
8 oz mushrooms (any variety) sliced or chopped
1 medium zucchini, chopped
2 tbsp olive oil
1 cup full-flavored dry red wine
2 large cans *good quality* plum tomatoes, diced or crushed
1 large can tomato sauce
dried Italian herbs to taste, along with salt and pepper

In a large, heavy pot saute the first 4 ingredients in the olive oil til they begin to brown. Add the remaining veggies, reduce heat, and cook until liquid is gone.

If using meat, add pre-cooked, drained meat now. Deglaze pan with wine, and simmer to reduce a bit. Add other ingredients and simmer til desired consistency is reached. Simmering time shouldn't be less than 1 hour, stirring occasionally. If the sauce is getting too thick, add some water. Adjust seasoning. This sauce is better made a day ahead, and it freezes well.

Hints: If you don't want to (or can't) stir the pot about every 20 minutes or so, a heat diffuser placed on the burner will help keep the sauce from scorching. I serve it with a shaped pasta like rotini to catch the veggie bits.

Enjoy,
Ann
(10/6/00)

Comments:
Ann's sauce is very similar to mine, except that I have never measured anything and I make a cauldron full- it holds 5 gals. Thanks for the measurements Ann. I also add fennel seed and hot peppers, and a couple of lbs of chopped spinach. Next batch will try adding the carrots and tomato sauce. Would like to try some of the other sauces also, just send the cooks.
eugenie