Easy Vegan Spaghetti Sauce
Ready in less than an hour (largely inactive), this sauce recipe will become your go to for a quick weeknight stunner.
Ingredients
- 1 onion diced
- 1 shallot diced
- 10 cloves garlic diced
- 1 can tomato paste
- 2 28 oz cans diced tomatoes fire roasted or other good quality
- 3 Tablespoons vegan butter or olive oil, divided.
- 1 teaspoon fennel seed
- 1 Tablespoon oregano
- 1 teaspoon salt
- 1 Tablespoon sugar
- ⅓ Cup Dry red wine
Instructions
- Over medium heat, add 2 Tablespoons oil or butter to a large pot or saucepan. Add onions and 1 teaspoon salt. Cook, stirring frequently until translucent. About 5 minutes.
- Add diced garlic and shallot. Simmer for 1 minute or so, until fragrant, being careful to not let the garlic burn.
- Deglaze your pan with the red wine. Scrape around the bottom of the pan making sure to get all the goodness cooking into the pot. Leave to simmer for about five minutes until the wine has reduced by half.
- Add the tomato paste. Cook for about 30 seconds until it has loosened a bit and is more sauce-like than pasty.
- Add the canned tomatoes, spices, sugar, and a half cup of water if needed. Increase heat to a slow simmer and cook for approximately 30 minutes, stirring frequently.
- Serve with your favorite pasta, and enjoy!