Homemade sauce is quick and easy with Mirepoix. When I lived in Italy, a grandmother taught me how to make her sauce, which is a ton of work... but with Mirepoix, the chopping of the flavorful veggies is already done.
Start with a bag of frozen goodness (See how to make Mirepoix here.)
Now add 28 ounces of crushed tomatoes, one minced garlic clove, a dash of salt and pepper, and just a splash of orange juice. Add 1/8 cup of red wine - but if wine is not your thing, you can add broth to it. If you have fresh basil, throw a couple of leaves in.
Let it simmer forever. Grandma Edna left is simmering all day. Give it at least an hour. Keep an eye on it and add water if you need to.
This will be your new favorite for pasta, pizza... or to top butternut squash!
Today I roasted pieces of squash with the rind on it at 425 for 30 minutes. Easy and delicious. And healthy!
For more Mirepoix cooking, look here!