What you add to this sauce is completely up to your taste. Below the recipe I have added some suggestions.
I usual make a portion that is 4 times this recipe and freeze it, if you want to do the same just times the ingredients with 4. It does not take that much longer to prepare a large portion.
3-4 carrots (same volume as the onions)
1 garlic or more if you prefer.
1 large glass of full fat milk
1 large glass of red wine (same volume as the milk)
tomato pure which is 100% tomatoes with no addtives, like sugar, salt etc.
I use volume as a measure, that is I take 2 similiar size bowls and 2 similiar size glass, I find it easier and faster and the meals still taste great than if I used measure spoons or cups.
Cut the veggies in cubes, you decide the size, there is no wrong or right size, only what you prefer. OK I don’t cut the garlic I just crunch it with the knife blade.
Pour the milk and red wine in each glass (yup that’s important)
Open the tomato pure
- Heat up a casserole and add olive oil (about 2 tablespoons will do fine)
- Sear the onions, then the garlic and last the carrots
- Sear the tomato pure (yes you read correctly!)
- Add the red wine and let it boil in, you do that on highest heat level for about 15 minuttes (be careful it does not dry out)
- Add the milk
- Let it simmer for 2-3 hours (check from time to time there is enough liquid if not add water)
If you like meat in your sauce add and sear it after the tomato pure.
If you like rosemary add a sprig or two after the milk.
Before you serve the sauce you add herbs (I love basil) and salt and pepper if you so wish and top with a good grated Parmesan cheese.
To turn this into a casserole you can add:
Chickpeas from a tin or frozen and mushrooms
Brussels Sprouts and served with mashed potatoes
Cooked lentils and fresh tomatoes
Peas, fresh tomatoes and mushrooms
Add seared curry in olive oil and peas and service with rice
…. and last but not least use your imagination