Spaghetti Sauce

재료

• 2 Tbsp. olive oil

• 1 large yellow onion, diced

• 3 cloves garlic, minced

• 1 large red pepper, diced

• 1 large green pepper, diced

2 28 oz. cans whole peeled tomatoes (San Marzano tomatoes are best)

• 2 Tbsp. tomato paste

• 1 tsp. dried basil

• 1/2 tsp. dried oregano

• 1 tsp. kosher salt

• 1 tsp. freshly-ground black pepper

• 1/2 cup fresh parsley, minced

방향

1. Heat olive oil in a large, heavy saucepan or dutch oven over medium heat.

2. Add onion, garlic and peppers. Cook, stirring occasionally, about 5 minutes until the vegetables start to soften. Turn heat down if garlic starts to burn.

3. Add tomatoes, tomato paste, basil, oregano, salt & pepper.

4. Bring to a boil, then reduce heat to medium-low and let sauce simmer about 45 minutes, stirring occasionally.

5. Stir in fresh parsley. Break up tomatoes with a wooden spoon, and simmer another 10-15 minutes.