My Best Spaghetti Sauce
The little bit of sugar only off sets the acid in the tomatoes, and doesn't make it sweet in any way.
Blending it really melds the sauce together,and the flavors are wonderful.
2 28oz can(s)san marzano whole tomatoes
1 can(s)tomato paste
1 largeonion (chopped)
3-4garlic cloves (chopped)
11/2 Tbspred pepper flakes
21/2 cbeef broth
1 tspthyme, dried
1 tsporegano, dried
·salt to taste
How to Make My Best Spaghetti Sauce
- In a large pot slowly heat 2-3 T olive oil with the red pepper flakes.Add the garlic, and onions cook until soft.
Add the tomato paste, stir to cook it and open the smoky flavor up.Just a few minutes.
- Turn heat up to med- hi, add broth and scrape any left on bottom of pot.Add tomatoes, sugar, herbs , salt and the Parmesan rinds.
Reduce heat simmer,stirring ever so often,2 hrs.,or longer.
- Towards the end of cooking I remove the Parm. rinds, and use a submersion blender to make it ultra smooth.