This recipe has been in our family for years. It's slightly sweet, spicy and a very full bodied sauce. Try it over any of your favorite pastas. If you don't like a lot of garlic, use less. This recipe can take tweaking to taste. Bon Appetite!
1Over medium heat, pour the EVOO into a large sauce pot. Let the oil heat, but not to smoking point. Add and saute the onions until they are almost clear.
2Add the minced garlic. Saute. Do NOT let the garlic burn, it gets very bitter. If garlic starts to get browned, turn down the heat. Saute the garlic and onion until the onion is clear, stirring frequently;
3Pour in the cans of tomato sauce, tomato paste and stir to incorporate. The paste is thick, you want to remove any lumps.
4Add the water, Oregano, Basil, Bay leaves, sugar, black pepper, red pepper flakes, the cheeses, and Worchestershire sauce, stir to incorporate well.
5Turn the heat down to low and place a spatter screen over the top of the pot (or use a lid that is offset to allow steam to escape..you don't want condensation to build up and drop into the sauce).
6Turn the heat down to low and place a spatter screen over the top of the pot (or use a lid that is offset to allow steam to escape..you don't want condensation to build up and drop into the sauce).
7Let simmer over low heat for at least 1 hour, preferably 2, checking and stirring frequently (tomato has a high sugar content and it will stick and burn, so make sure to stir frequently and scrape the bottom on the pot). You want the sauce to be thick. If the sauce thickens too quickly and it hasn't been at least an hour, add more water to the sauce and turn the heat down. The key is a long slow simmer.. you want all the flavors to meld..
8*I use Contadina, better than most out there..but any high quality tomato sauce and paste can be used. Same goes for the Lee & Perrins..