Sauce is simmering. So far the ingredients are tomatoes, onions, bell peppers, thyme, oregano, rosemary, parsley, garlic, salt, pepper, bay leaf, Worcestershire sauce, spalash of soy sauce, and a splash of red wine.

Definitely not Italian traditional, but it still ends up being a very good sauce. No need to add water to the sauce, because if you have enough tomatoes, the tomatoes juices will act as your water. And now that I have things simmering, I'm just going to let this simmer down for a handful of hours. If it's too chunky, I might throw it in a blender, add the last of my tomatoes, and keep simmering it down.

I'll turn this into a proper recipe in a little while. This is one of those things where I just eyeball everything and don't bother with a precise measurement. After it's simmered for a couple hours, I'll taste it, see if it needs anything. Adjust, keep simmering, and repeat the process.

#foodstr 

https://files.sovbit.host/media/44dc1c2db9c3fbd7bee9257eceb52be3cf8c40baf7b63f46e56b58a131c74f0b/e9ba2cff56cb9e261c1487b5f9772cd6c9cbdba8e194972077f9aaca93b4bcae.webp 

 I completely forgot to mention carrots and celery. I started with a mirpoix.  

 all good things start with a mirepoix 👍 

 And hours of simmering. 

 and probably bone marrow broth in there somewhere 🤤 

 SAUCE









. BOSS