I finally acquired the Ex's sauce recipe which goes with the lasagna recipe I posted previously. Vegetarian and very yummy.
Sauce Prep Time: 30-40 minutes - Yields: 6-8 servings
The classic red sauce is without meat and has 2 variations. Use any version of this in the lasagna or on pasta of any size or shape.
Make a full batch even if you want to use it all in one meal. All of these variations keep well up to a week in the fridge (not a bachelor fridge though), and much longer in the freezer.
Have ready:
2 to 3 Tbs. olive oil 1 - 1lb, 13 oz. can tomatoes
2 cups chopped onion 1 - 6 oz. can tomato paste
1 med-sized bell pepper diced
2 Tsp. basil lots of black pepper
1 Tsp. oregano 4 to 6 large cloves garlic, minced
1 Tsp Thyme 1/2 cup freshly minced parsley
1 1/2 Tsp. salt 1 Tbs. honey
Proceedings:
1) Heat the olive oil in a Dutch oven or kettle. Add onion, bell pepper, herbs and salt. Saute over medium heat until the onion is very soft (8 to 10 mins).
2) Add tomatoes, tomato paste, honey and black pepper. Use a spoon to break up the tomatoes into bite-sized pieces. Bring to a boil, then lower the heat and simmer, partially covered 20-30 minutes.
3) Add garlic, and cook about 10 mins more. At this point, the sauce can sit for up to several hours, or be refrigerated for up to a week. Heat gently before serving and add parsley at the last minute.
Marinara Variation:
2 medium stalks celery, minced
1 lb of mushrooms chopped
1 to 2 med. (6" zucchini, diced)
2 to 3 med. ripe tomatoes, chopped
a handful of fresh basil leaves, chopped
Add with Step 1. Saute until all vegetables are very tender.
