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Vegetarian Red Sauce

This aromatic red sauce is sure to make a vegetarian out of any meat lover—at least on pasta night!
Course allday, Buffet, lunch, Main Course
Cuisine American, Canadian, firehouse, Italian
Keyword red, sauce, shellfish,seafood, yummy, silky,, tomato
Servings 3 quarts
Author Firehouse Cooking
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.