Looking for a quick and delicious red sauce? Give Sarah Thomas-Drawbaugh’s Healthyish homemade red sauce a try. While most sauces can take all day to simmer, this sauce comes together in roughly 3 short hours.
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
- 3-quart Hestan soup / sauce pot
- 2.5 tablespoons salted butter
- 2 tablespoons olive oil
- 8 cloves garlic
- 5 stocks celery left whole so you can remove them later
- 5 peeled carrots small to medium in size
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 onion cut in half and peeled
- 2 cups chicken broth (veggie broth will work too)
- 1.5 cans tomato sauce – 42 ounces total
- Pinch cinnamon – A very small amount. Place the cinnamon in your hand first before you add it. Adding too much will overpower the sauce.
- Pinch red pepper flakes (optional)
- Fresh chopped Italian parsley (optional)
- Over medium heat add the butter, olive oil and garlic cloves to your 3-quart Hestan soup pot.
- Once the garlic is fragrant, add the peeled carrots, celery, onion, salt and pepper. (red pepper flakes optional)
- As the veggies begin to soften, add the chicken broth and tomato sauce. Stir well.
- Reduce the heat to low and let everything simmer in the pan for about 2-3 hours. This will release all of the delicious flavors from the veggies and spices.
- Once the sauce has simmered on low heat for a few hours, remove the veggies using tongs. You can eat them or discard them, whichever you prefer.
- As a finishing touch, add a pinch of cinnamon. I like to add it to my hand first to make sure I only use a very small amount. You’ll be amazed by how much flavor this brings to the sauce. I can’t even give you a measurement because the amount is that small.
- Stir well and enjoy!