This red sauce recipe for allpurpose basic tomato sauce is one of my most requested food wishes Whenever I make a meat sauce this is my base You can only stir this with a wooden spoon Otherwise its bad luck
Prep Time
2 hrs 15 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Place olive oil
onion
celery
and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook
stirring occasionally
until onions are very soft
about 15 minutes.
Meanwhile
pour tomatoes with juice into a large bowl and use your hands to crush tomatoes until they look puréed. Set aside.
Mix garlic into vegetable mixture in the saucepan; cook until fragrant
about 1 minute. Stir in sugar
1 teaspoon salt
anchovy paste
white wine vinegar
Italian herbs
and red pepper flakes. Increase heat to medium; cook and stir just until liquid has evaporated.
Mix in tomato paste until incorporated. Stir in hand-crushed tomatoes and parsley; bring to a boil. Reduce heat to low and bring to a simmer. Cook
stirring occasionally
until sauce thickens and flavors meld
about 1 1/2 hours. Add a little water as sauce cooks down to reach desired consistency.
SharonH
