I made two pasta sauces in the past two weeks.
- Peel an onion and cut it in half.
- Throw it in a heavy pot with a 28 oz can of tomatoes and 5 tsp. of butter (slightly more than half a stick). Cook over low heat, stirring occasionally and crushing the tomatoes against the side of the pot until the ingredients turn into sauce (35-40 minutes). Keep an eye on it – it cooks a bit faster than you think.
- Remove the onion and discard it. Or chop it up eat it in the kitchen or serve it at the table and use fresh bread to pick up sauce-covered onion chunks. It just doesn’t go in the sauce when you put it on the pasta.
- Serve over 1 lb. cooked pasta with grated parmesan to taste.
It was amazing. I see why every food blogger in the Western Hemisphere has gone apeshit over this simple sauce and used the words “light” and “rich.” It brings out the flavor of the tomatoes. I think it would work great on something like gnocchi, where you don’t want to overburden things.
Today I made a “kitchen sink” sauce with way more ingredients and steps.
- Brown 1 lb of ground beef and 1 lb hot italian sausage in a heavy pot until no longer pink. Drain and set aside.
- Cook an onion slowly over low heat until translucent and golden. Add 8 cloves of crushed garlic and cook until mellow.
- Throw the ground meat back in with the onion and garlic. Add about 1 tsp dried oregano, 1/2 tsp dried basil leaves, 1/2 tsp dried thyme, 1/2 tsp of dried rosemary, and a dash of crushed red pepper.
- Add 1.5 cups red wine, 2 tbsp. tomato paste, and a 28 oz can of crushed tomatoes.
- Add 1 lb sliced mushrooms that have been sauteed in a little bit of butter or olive oil.
- Bring to a boil, then cook over a low heat for 3 hours. Add 1 tbsp. of sugar to take the edge off.
- Salt and pepper to taste before serving over pasta.
This makes a TON of sauce – I’m eating some of it with spaghetti tonight and freezing a bunch. Maybe I’ll make a lasgagna with it. It came out really good – meaty, dark, hearty. But of the two I think I prefer the three ingredient version.
What’s your can’t-miss sauce recipe?