Traditional Italian Red Sauce
Andy Anderson !
Okay, first off, this isn’t your basic tomato sauce that’s spooned over pasta in every major Italian restaurant chain in the United States. And it isn’t that tomato sauce that you whip up in 30 minutes on your stovetop, although that can be quite tasty.
This is the sauce from which legends are born… it’s the kind of sauce that when your neighbors get a whiff, are at your front door ready to eat. It’s a sauce that you not only toss with your pasta; you spoon extra on top, because you can’t get enough.
So, you ready… let’s get into the kitchen.
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- 56 oz
- (2-28 ounce cans) whole peeled tomatoes, like cento
- 1/4 c
- olive oil, extra virgin
- 2 Tbsp
- sweet butter, unsalted
- 4 clove
- fresh garlic, minced (3/4 ounce)
- 1/2 tsp
- crushed red pepper flakes
- 1 tsp
- oregano, dried
- 1 medium
- carrot, rough cut (4-5 ounces)
- 1/2 medium
- yellow onion, rough cut (4-5 ounces)
- fresh basil leaves, including the stem
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
- 1/4 c
- fresh italian flat leaf parsley, chopped
- 2 tsp
- fish sauce (optional)
12Chef’s Tip: Okay, here’s the deal. I want the garlic to cook for about two minutes; however, if I wait to add the other spices until the garlic begins to brown… The result will be burned garlic. So, we’re adding the other ingredients a bit early for the garlic. But, understand, that the garlic will color, and then brown, and then burn very quickly. Therefore, keep an eye on your pot, and watch the heat.
22After about 5 or 6 hours it should be reduced by half, and have a nice deep red coloring.
23Chef’s Note: The time depends on the calibration of your oven. Ovens can be off by 20 or more degrees (I hate it when that happens). I have my ovens calibrated every year. This is what you should do: When you open the oven every hour to give it a quick stir, if it looks like it’s cooking too fast… lower the temperature. Aunt Josephine baked this at 300f (150c), and it took a bit over 5 hours. I would rather turn the temp down a bit, and have the sauce take a bit more time, than stick to an arbitrary temperature and let it burn. Use your chef’s intuition… May the force be with you.