Tomato Sauce 1965 (Italian) |
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Prep Time: 5 Minutes Cook Time: 175 Minutes |
Ready In: 180 Minutes Servings: 6 |
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This is so easy, just let cook for a few hours. I add in meatballs also and let it all cook together. If you want you could start with a brisket bone for meat flavour, or pork neck bones. Ingredients:
1 small onion, diced |
4 garlic cloves, minced small |
2 tablespoons olive oil |
1 teaspoon oregano |
1/8 teaspoon fennel seed |
1 teaspoon salt |
28 ounces crushed tomatoes |
28 ounces water |
1/8 red chili pepper flakes (optional) |
1 tablespoon dried parsley |
Directions:
1. Place oil in large pot, add the onion garlic fennel, chili flakes, parsley and oregano. Sauté until soft.
2. Add the crushed tomatoes, salt and the water.
3. Turn to simmer and allow to cook until thickness desired.
4. Note if using meat bones, I brown them first in the oil leave in the pot and continue. Also if adding meatballs, I add them about half hour or so of cooking the sauce, and I add them raw or browned.
5. I use this for pasta, or pizza as my general red tomato sauce.
6. I also add more oregano and oil towards the end of cooking you could add basil also same amount, (but I am not a basil fan for some reason).
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