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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 20 |
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Great for a meaty, rich dish or just for a change of pace over your other sauce. Very simple to make and impresses easily. Inspired by a dish at Panzano's in Denver from their menu in the Winter of 06/07. Ingredients:
1 (28 ounce) can whole tomatoes |
2 tablespoons extra virgin olive oil |
2 garlic cloves, sliced |
1 small onion, chopped |
2 teaspoons dried basil |
1/4 teaspoon ground cinnamon |
1 cup beef stock |
1 teaspoon salt |
pepper |
Directions:
1. In a medium sized saucepan heat olive oil over medium heat.
2. Add onion, garlic, basil, salt, pepper, and cinnamon.
3. Cook mixture until onion and garlic are translucent, 5-7 minutes, stirring occasionally. Reduce heat if onions and/or garlic start to brown.
4. Empty the tomatoes (including juice) into a separate bowl. Using your hands, squeeze and crush each tomato.
5. Add the tomatoes and juice to the onion and garlic mixture.
6. Add the cup of beef stock.
7. Over medium heat, continue cooking uncovered until sauce reduces by 1/3 (30-45 minutes), stirring occasionally to make sure sauce doesn't burn.
8. Use the sauce in a meaty lasagna or sub it for any other sauce in any other recipe for a change.
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