This red sauce --- how do I even begin? I use this sauce for spaghetti, lasagne, and chicken parmesan. I whip up a batch on Sunday and get two or three full meals from it. This sauce freezes great; it’s super versatile and an absolute favorite in my kitchen.
In a large pan, heat ¼ cup of olive oil over medium heat. Add 3 cloves of minced garlic and 1 large yellow onion, finely chopped. Cook for a couple of minutes, then add:
3 - 16 oz cans tomato sauce
2 - 16 oz cans crushed tomatoes
1 - 4 oz can tomato paste
Stir and heat until well blended, then mix in:
1T onion powder
1T garlic powder
1T oregano
1T basil
1T parsley
1 tsp salt
1 tsp pepper
¼ tsp red chili flakes
¼ cup fresh, grated parmesan
Turn heat to low and simmer 4 hours.