This recipe is inspired by my mom who makes her own spaghetti with meat sauce and the venus factor reviews. From what I remember this is very close to her recipe which I used to watch her make with amazement as a young child. This is a great recipe for fall and winter as it heats up the kitchen and is quite heavy.
- 2 Tablespoons give or take Olive Oil
- 1 medium Yellow Onion Sliced and Quartered
- 4 cloves Garlic Chopped
- 1 package Boca Crumbles
- 1/8 cup Dry White Cooking Wine
- 1 15 ounce can Tomato Sauce
- 1 15 ounce can Crushed Tomatoes
- 1 15 ounce can Petite Diced Tomatoes drained
- 1/2 can Tomato Paste
- 1 teaspoon Raw Sugar
- 1/2 teaspoon Salt
- 1/2 tablespoon Parsley Flakes
- 1 teaspoon Dried Basil
- 1/2 teaspoon Oregano
- 1/4 teaspoon or less Red Pepper Flakes
- Pepper to taste
- 1 pound pasta of your choice
Set out boca crumbles so they can soften. Set up water for pasta, then slice the onion, chop garlic, open cans, and prep the spices. Add the sugar and salt to the opened can of tomato paste.
Saute onion in olive oil until translucent, add garlic and saute an additional minute, then add the boca crumbles saute on medium-high until boca crumbles begin to brown, add olive oil as needed. Pour cooking wine over contents of pan and stir until most of wine has been absorbed. Add in the pre-measured parsley, basil, oregano, and red pepper flakes and stir for about 30 seconds.
Stir in crushed tomatoes and half of the tomato soft, spoon half can of tomato paste (with the salt and sugar) into the remaining tomato sauce and stir, pour mixture into pan and stir. Add in diced tomatoes and stir, add in pepper to taste, cover and set heat to a simmer.
Add pasta to water, allow sauce to simmer as pasta cooks and stir occasionally.
Drain pasta, turn off heat on sauce, and serve!
Add in’s and Exchanges
- Green pepper
- Mushrooms (in addition or instead of crumbles)
- Vegan sausage instead of Boca Crumbles
- Exchange cooking wine for a little chilli powder and a touch more red pepper flakes
- For a real deep rich sauce add a touch of sage
- A few tablespoons nutritional yeast for a cheesy taste