This sauce is so delicious! I served it on top of spiraled zucchini noodles, but it can go with any noodle of your choice. It can also be used for lasagna or a pasta casserole – very versatile.
1 litre jar of preserved tomatoes or 2 28-oz cans whole tomatoes (no-sodium added)
2 cans tomato paste
1 large onion, chopped
1 11-oz package white button mushrooms, halved
3 large carrots, chopped
3 large celery stalks, chopped
1½ cups dry red wine
Juice of 1 lemon (this cuts the acidity from the tomatoes)
2 tablespoons Italian seasoning (or to taste)
1 tablespoon ground coriander
1 teaspoon red chili flakes (or to taste)
Black pepper, to taste
In a large pot, over medium-high heat, add the carrots, celery, onion, and red wine. Bring to a boil and cook for approximately 5 minutes to reduce the wine. Stir in the spices and mushrooms, and continue to cook for another 2 minutes.
Stir in the whole tomatoes, lemon juice, and tomato paste. Bring to a boil, reduce heat to low and let simmer for 30 minutes, stirring occasionally.
Note: The longer it simmers, the better it tastes, so if you have the time, let it simmer, uncovered, for a couple of hours. So delicious!