my best spaghetti sauce
I've been trying to get this sauce right for at least 20 yrs. Finally I found the right combination of flavors,if I use wine I always add when I raise the heat ,before the broth,so the alcohol burns off. 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.
prep time
20 Min
cook time
3 Hr
method
Stove Top
yield
4 people 2 meals
Ingredients
- 2 28oz cans san marzano whole tomatoes
- 1 can tomato paste
- 1 large onion (chopped)
- 3-4 - garlic cloves (chopped)
- 11/2 tablespoons red pepper flakes
- 21/2 cups beef broth
- 1 teaspoon sugar
- 1 teaspoon thyme, dried
- 1 teaspoon oregano, dried
- - fresh basil
- 2 - parmesan rinds
- - salt to taste
How To Make my best spaghetti sauce
-
Step 1In 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.
-
Step 2Turn 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.
-
Step 3Towards the end of cooking I remove the Parm. rinds, and use a submersion blender to make it ultra smooth.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Category:
Gravies
Category:
Other Sauces
Culture:
Italian
Tag:
#For Kids
Tag:
#Healthy
Keyword:
#hearty
Keyword:
#freezable
Keyword:
#comfort-food
Ingredient:
Vegetable
Diet:
Diabetic
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Low Sodium
Diet:
Wheat Free
Diet:
Soy Free
Diet:
Low Carb
Method:
Stove Top
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