Today’s recipe comes from the Every Day With Rachael Ray magazine. I cannot find it in on line yet but will link it when I do.
Please share a recipe that can be prepared ahead and frozen for later use. Link it below for others to find it.
Makes about 10 cups
¼ cup Extra Virgin Olive Oil
8 cloves garlic, smashed and peeled
6 oil-packed anchovy filets, chopped ( optional )
¼ tsp. crushed red pepper
1 cup red wine
4-28oz or 3 -35 oz cans crushed san marzano tomatoes
In a 5-6 quart heavy dutch oven, combine the EVOO, garlic anchovies ( if using ) and crushed red pepper. Cook over medium heat stirring constantly until the garlic is golden and the anchovies fall apart, 3-4 minutes. Pour in the wine, then add the tomatoes. Increase the heat to high, then bring to a boil, stirring occasionally, about 10 minutes.
Lower the heat, partially cover and simmer, stirring occasionally, until the sauce is thick and reduced by 1/3 about 2 hours 15 minutes. Season with salt. Let sauce cool completely.
Freeze it: Store in 1 and 2 cup containers.