Stuffed Monster Heads
Pasta with Black Bean Tomato Sauce
Like many great pasta sauces, this sauce does taste quite a bit of time to make. It is low maintenance and requires little work, but it does need to simmer for a few hours for the flavors to blend and thicken. It is a terrific sauce, and very easy to make. It is full of incredible flavor and is well worth all of the work. I usuallly make a double or triple batch and freeze the sauce...it freezes like a dream and makes a great mid-week dinner. I like using a heavy large pasta to really grab the sauce like rigatoni, medium shells, or turbans, but you can use your favorite pasta shape.
2 tablespoons olive oil
1 medium chopped onion
6 minced garlic cloves
3/4 cup dry red wine
2 cups tomato purée
2 cups canned crushed tomatoes
3 cups cooked black beans
1 bay leaf
1 tablespoon sugar
1 teaspoon dried oregano, crumbled
Place the olive oil in a large heavy soup kettle over medium-low heat. Add the onion and cook until the onion is soft and translucent, but not browned. Add the garlic and cook for two minutes. Add the red wine, and continue to cook, stirring occasionally, until most of the moisture has evaporated. Add the remaining ingredients and stir well. Simmer, stirring occasionally, for two hours. Serve over hot pasta or cool to room temperature and freeze.
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