This slow cooked pasta sauce is rich and tasty served over any type of pasta or can even be used as pizza sauce. The sauce can be made on the stove top as we have done or in a slow cooker. The recipe was inspired by Michael Lamont and the UTS FEIT O’Week Camp that David goes to each year, helping out in the kitchen to feed the multitude of students attending.
Serves a lot of people – we freeze it in containers for easy week night meals.
- 1 tablespoon of minced garlic
- 3 onions, thinly sliced in half size rings
- 1/2 large red capsicum, diced
- 5 large shallots, diced
- 1/4 cup of olive oil
- 3 jars of approx 680gm ready made pasta sauce
- 6 cans of 800gm tins of diced tomatoes
- 2 tablespoons of brown sugar
- 3 tablespoons of sweet paprika
- 1 tablespoon of ground coriander
- 2 tablespoon of parsley flakes
- 1 tablespoon of italian herbs
- 1 teaspoon of salt approx and a good grind of pepper
- 1/2 bottle of red wine
- Saute the onions, capsicum and shallots in the olive oil for a few minutes.
- If you are cooking this on the stove top and not a slow cooker take off the heat and add the rest of the ingredients, then return to the heat and bring to a boil, stirring often, this may take up to an hour. Once boiling turn down to a simmer and cook for a further 5 hours at least with regular stirring so the sauce doesn’t burn on the bottom of the pan.
- The sauce will thicken and reduce becoming a rich tasty pasta sauce ready to serve over pasta of your choice.