About the Recipe
At the Wake'n'Bake Lounge, every dish tells a story, and our cannabis-infused spaghetti sauce is no exception. Each batch is infused not only with flavor but also with the stories of those who gather to share it.
Ingredients
- 1/4 cup cannabis-infused olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 carrots, finely grated
- 2 celery stalks, finely chopped
- 1 pound ground beef (optional for a non-vegetarian version)
- 2 cans (28 ounces each) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 2 teaspoons dried oregano
- 1/2 cup red wine
- Salt and freshly ground black pepper, to taste
- Sugar, to taste (optional, to cut acidity)
Preparation
1. Heat the cannabis-infused olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until they are soft and translucent, about 5 minutes.
2. (If using meat) Add the ground beef to the pot and brown it, breaking it up with a spoon, until no pink remains.
3. Stir in the carrots and celery, and cook for another 5 minutes until they begin to soften.
4. Pour in the crushed tomatoes and tomato paste. Mix thoroughly to combine.
5. Add the basil, parsley, oregano, and red wine. Stir well to incorporate.
6. Season with salt, pepper, and a pinch of sugar if desired.
7. Reduce the heat to low and let the sauce simmer, uncovered, for at least 1 hour, stirring occasionally. The longer it simmers, the better the flavors will meld together.
8. Adjust seasonings to taste before serving over your favorite pasta.