Red Wine Spaghetti Sauce

MyRealFoodLife.com

Red Wine Spaghetti Sauce

Ingredients

• 2 cans of crushed tomatoes or 2 jars of Passato. If you are lucky enough to find them, get some canned “San Marzano” tomatoes.
• 2 chicken or 4 vegetable bouillon cubes (If, like me, you can’t have MSG, make your own cubes as I do-  get broth and boil itdown till it is thick.  Pour in ice cube trays, and freeze).
• 1 spoonful of honey or agave nectar (or sugar if you can have it)
• generous pinch of salt (or to taste)
• 2 cups of red wine
• raw meatballs (omit if meatless)

Directions

1. Pour the tomatoes and bouillon cubes and 1 cup of the red wine into a pot. You might want to add the equivalent of an empty tomato jar of water,  since with all the simmering alot of water from the sauce will evaporate.
2. Bring to a boil. If you have raw meatballs, add them now. They will poach and cook perfectly in the sauce and add a phenomenal flavour. Either that, or use a few pieces of stewing beef if you wish. You don’t have to though – the bouillon cubes help alot.
3. Boil for at least 10 min, and then reduce to simmer for about an hour. If you have meat, it must be cooked through- open up a meatball to check.
4. Bring the sauce up to a boil again, add the last cup of red wine. Reduce to simmer for about 5 min or so.  The wine you add at the end is what you will taste most- feel free to add more if you will be simmering the sauce for longer. I’ve been known to add at least a half a bottle. :)
5. Add the spoonful of honey or sugar or agave nectar to cut the acidity of the tomatoes.  Season with salt and pepper. Done.