Spaghetti with meatless balls #2

I slightly modified by recipe from my original recipe for spaghetti with meatless balls to make one serving of homemade marinara for four servings with no leftover marinara.

olive oil
1/2 yellow onion, finely diced
2-3 cloves garlic, minced
1 stalk celery, finely diced
1 carrot, finely diced
3 oz. red wine
1 can diced tomato (28 oz.)
dash of red pepper flakes (optional)
1 bay leaf
1/2 tsp. oregano

In a large pot over low to medium-low heat, add olive oil to coat the bottom of the pan.

Add the onion and garlic and sweat for 5 minutes, until translucent, making sure not to burn either.

Add the celery and carrots and continue to cook for 10 more minutes until softened.

Add the red wine and increase the heat to medium-high. Cook for 2 to 4 minutes or until most of the liquid has evaporated.

Add the canned tomato and bay leaf and continue to cook over medium-high heat until the sauce begins to bubble. Add the red pepper flakes.

Lower the heat and simmer for 40 minutes. Level 2 on my induction hot plate. If the sauce gets too dry, add some water. I added 4 oz.

Add 1/2 tsp. oregano.

Add the frozen meatless balls. I like the Gardein classic meatless meatballs. The package has 4 servings. Simmer for 20 more minutes.

Remove bay leaf. Add salt and pepper.

Diced tomatoes makes a really chunky sauce. You could use crushed tomatoes to make a smoother sauce, or blend it if you wanted really smooth sauce.

I vacuum sealed and froze all four servings. It's easier to reheat in the sous vide.

I put the frozen vacuum sealed bag in the sous vide for 40 minutes at 140°F. I then transfer to a sauté pan over low heat. That step is optional, but sometimes the sauce gets a little watery after freezing, and this provides an opportunity to fix that. Also, I liked to toss the cooked pasta with the sauce before plating, so it's nice and evenly coated. Since I need a vessel to do that, I might as well just do it in the sauté pan rather than a separate bowl.

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This page contains a single entry by Rick Kasguma published on December 2, 2017 1:39 PM.

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