This recipe is also a sneaky way to get plenty of vegetables into your family dinner. Enjoy~!
1/4 cup butter
8 oz. carrots, finely chopped
6 oz. celery, finely chopped
1 large onion, finely chopped
garlic, to taste, finely chopped (I used 8 cloves)
2 lbs. garden tomatoes, chopped
16 oz. tomato puree
2 cubes KNORR beef bouillon (you can use vegetable)
1 teaspoon seasoned salt
1 teaspoon basil
3 bay leaves
1-1/2 cups rich, red wine
If possible, use a food processor on high power to finely chop the carrots, celery, onion & garlic. Hand chop the tomatoes for best results.
Melt butter in Dutch oven or large saucepan.
Add the chopped carrots, celery, onion, & garlic. Saute over medium low heat until tender.
Add the remaining ingredients and stir to combine. Bring to a boil, then reduce heat to low and simmer uncovered for at least two hours, stirring every 20 minutes.
Remove bay leaves before serving. Fantastic with any kind of pasta or as a sauce on meatball sandwiches.
