Vegetarian Red Sauce
This aromatic red sauce is sure to make a vegetarian out of any meat lover—at least on pasta night!
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Servings: 3 quarts
Cost: $$
Ingredients
- 1/3 cup olive oil
- 6 large leeks minced
- 3 stalks celery minced
- 1 large white onion minced
- 15 large cloves garlic minced
- 2 large carrots grated
- 2 cups fresh parsley minced
- 2 teaspoons oregano
- 1 teaspoon red pepper
- 1 teaspoon fresh-ground black pepper
- 4 28 ounce cans whole tomatoes chopped, reserve the liquid
- 1 32 ounce container red vegetable juice
Instructions
- In a large sauce pan, heat the oil over medium-high heat.
- Add the leeks, celery and onion.
- Cook, stirring often, until soft (about 3 minutes).
- Add the garlic, carrots and parsley.
- Reduce heat to medium and cook for 15 minutes, stirring often.
- Stir in the oregano, red and black pepper.
- Add the tomatoes and their juice.
- Bring to a boil, stirring often.
- Reduce heat and simmer, covered, for 30 minutes, stirring often.
- Add the vegetable juice and simmer, uncovered, for 1 hour more, stirring occasionally.
- Serve over your favorite pasta with fresh-grated Parmesan cheese.