Ingredients
- 2 tbsp tomato paste
- 1 onion
- 2 carrots
- 3 celery stalks
- Garlic
- 1 chili
- 1 dl red wine
- 5 dl good stock
- Canned diced tomatoes
- Oregano
- Basil
- Pepper
- Salt
- Olive oil
Instructions
Finely chop the onion, carrots, celery, garlic, and chili. Sauté in a pan over medium heat with a little olive oil until the onion is translucent.
Make some space in the pan and add the tomato paste, letting it cook for a bit. This removes the raw sharpness from the paste. Add about a tablespoon of dried basil and 1 tablespoon of dried oregano.
Add the red wine and let it simmer for 2-3 minutes so the alcohol evaporates. Then add the diced tomatoes and stock. Now just reduce the heat and stir occasionally. From experience, it takes about 2 hours to reduce all the liquid and for the flavors to develop properly. Once the liquid has reduced, season to taste with salt and pepper.
Notes
Can be frozen and used as a base for lasagna, pizza, meatballs, and many other dishes.
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