For carrots- Cover baking pan with foil for easy
clean up. Peel and quarter carrots lengthwise.
Drizzle with 3 -4 TB olive oil and sprinkle with
salt and pepper. Bake 20 minutes or until soft
and brown/caramelized at the bottom. Mash with a
fork. Set aside.
Heat remaining 4 TB olive oil in pan. Add your
onions and garlic. Let cook for 4-5 minutes until
softened and transparent. Add all spices. Stir.
Add carrots and tomato paste. Stir. Add
tomatoes, crushing the can of whole tomatoes with
your hand or chop very fine with knife. (If you
were unable to find san marzano crushed tomatoes,
just use a 2nd can of peeled tomatoes and crush
very fine). Add water a little at a time, until
desired consistency is reached. Simmer for 2 - 4
hours or put in a crock pot and cook on low for 6-
8 hours.
If using meatballs add them about an hour before you
finish cooking. If using ground meat, add at
beginning of simmer.
Originally Submitted
5/31/2024
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