The secret to a perfect Sunday Sauce is to cook it low and slow for several hours. No rush and little fuss. It’s worth every minute you wait.
- 2 35-ounce cans San Marzano whole peeled tomatoes
- 1 15-ounce can tomato sauce
- 1 TBS tomato paste
- 1/4 cup good red wine (I use Pinot Noir)
- 1/4 cup beef broth
- 1 TBS extra virgin olive oil
- 1 onion – diced
- 1 garlic clove – grated
- 4–6 sprigs fresh basil
- 1–1/2 TBS Italian spice seasoning
- 1 teaspoon sugar
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon pepper
- 2–4 links of sweet Italian sausage (optional)
- Granted parmesan cheese for serving
- Fresh basil for garnish
- Heat olive oil at medium heat in a 6 or 8-ounce Dutch oven or soup pan.
- Add onions and cook for 2-3 minutes
- Add garlic and cook for another 2 minutes.
- Stir in tomato paste.
- Add the San Marzano tomatoes 1 can at a time. After you add the first can, use a potato masher to gently crush the tomatoes. Repeat crushing after you add the second can.
- Add the tomato sauce, beef broth, and wine.
- Add the Italian seasoning, sugar, red pepper flakes, and fresh basil.
- If you are using Italian sausage, add the par-cooked whole sausage links to the pot.
- Bring to a boil, reduce heat and simmer for 3 hours.
To par-cook the sausage, boil them in salted water for 7-10 minutes.
- Category: Pasta, Sauces
- Method: Stove top
- Cuisine: Italian