This recipe has evolved over time. It gets even better after it's frozen and thawed. We freeze the sauce in Ziplock Freezer Bags in 2-person portions--this then becomes fast food for us during the week.
28 Ounces Canned Tomatoes with Basil
14 Ounces Canned Tomato Sauce
10 Ounces Tomato Paste
48 Ounces Canned Marinara Sauce, preferably Trader Joe's
1 Bay Leaf
Freshly Ground Black Pepper
Fresh Basil, dried is OK
Fresh Oregano, dried is OK
2 Pounds Fresh Mushrooms, sliced
1 Large Onion, quartered
2 Carrots, peeled and chunked
15 Cloves Garlic, peeled
3 Dried Chipotle Chilis, chopped
3 Pounds Chicken Sausage, Italian hot and mild mixed, removed from casing
- Put all canned tomato products in large pot with herbs, spices and salt and pepper and heat on med-low.
- Sauté mushrooms in olive oil until they look sautéed, but are still slightly firm; add to pot.
- Put carrots, onions, garlic and chipotle in food processor and chop fine; sauté in olive oil until translucent and add to pot.
- Sauté sausage meat in skillet, breaking up any big pieces, until browned; drain off fat and add to pot.
- Simmer for about an hour.
- Cook pasta for 1 minute less than the directions state. Drain, reserving about 1C of the pasta water.
- Heat pasta sauce, pasta and pasta water together in a skillet until the the pasta is completely cooked and the suace clings to the pasta (usually about 3 minutes).
- Serve topped with freshly grated parmesan cheese.
- Freeze any remaining sauce in small portions in Ziplock bags--reheat in microwave.
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