Red Sauce
Made by: Nick
Do you know what happens when you buy grocery store pasta sauce? You make Nonna cry. Are you the kind of person who would wilfully upset kindly Italian grandmothers? We didn’t think so. The next time pasta’s on the menu, take an extra hour or so to make your own classic red sauce. It’s so much better than the store-bought stuff, and this recipe makes extra to freeze for next week’s spaghettini or lasagna.
Molto buono!
Recipe
Red Sauce
Servings: 8
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes
Ingredients
¼ cup olive oil
4 cloves garlic, minced
3 tablespoons dried oregano
1 medium yellow onion, diced
2 tablespoons tomato paste
2 large tins of whole
San Marzano tomatoes1 sprig of fresh basil
2 tablespoons butter
Salt and pepper to taste
1 tablespoon dried chili flakes (optional)
Directions
In a Dutch oven, heat olive oil over medium heat.
Add garlic and oregano and sauté until fragrant.
Add onion and sauté until softened.
Add tomato paste and stir until incorporated. Sauté for about a minute.
Add tomatoes with their juices and crush with a wooden spoon into a chunky sauce.
Strip basil leaves from stalk and add to the sauce. Stir to incorporate and bring up to a low simmer. Partially cover the pot and simmer for 1 hour.
Add butter and stir to incorporate.
Season with salt and pepper.
Beverage pairing
Your favourite red. Or be adventurous and have a negroni. Nonna would approve.
You say tomato…
What you’ve heard is true: The intense flavour of San Marzano tomatoes makes the best sauce. Do not attempt with other canned tomatoes.