Originally Posted by Dom1183
So anyone care to share a recipe for their Sunday sauce?
I used to make thick and hearty ragus, now I have more of "less is more" frame of mind. My sauce is very simple, a basic marinara, sometimes I may even leave out an ingredient.
Tomato Paste (optional)
White Wine or Red Wine (whatever I'm drinking)
Canned Cento Brand San Marzano, sometimes I chop whole peeled tomatoes myself or used chopped.
Red Pepper Flakes (optional)
On medium heat, add about 3-4 tablespoons of olive oil in a pan along with a bunch of fresh basil. You don't want to fry the basil, just perfume the oil. After 3-4 minutes, remove the basil with a slotted spoon. Add the onion and begin to sweat. Once the onion is done, add the garlic (and tomato paste if used) and gently cook off the rawness. Deglaze with wine, reduce, add the tomatoes and a little tap water. I usually use some water from rinsing out the can. Cover and simmer at most
for 20 minutes, then uncover and reduce to the thickness you like. Using authentic
San Marzano tomatoes you don't have to cook the bejesus out of it.
Finish with kosher salt and fresh ground pepper.
You can easily add cooked ground beef, sausage or other veggies to that. I make it in a large saute pan so I can add the pasta right from the pot next to it, and use some of the pasta water in the sauce.