The Goods:
Olive Oil
3 Garlic cloves
1 large onion
Oregano
Basil
Salt & Pepper
2 8 oz Tomato Paste cans
2 16 oz Diced Tomato cans
2 28 oz Crushed Tomato cans
Garlic Powder
1/3 cup of Red Wine
Crushed Red Pepper Flakes
The Recipe:
Start prepping your station.
Chop some garlic, the onion, basil, parsley, oregano. If you have the space put all these ingredients in their own separate bowls. Everything in it's right place - Radiohead. Put it on, it's great for cooking.
Note: I like eating large chunks of garlic and onions. I'm weird. I'm sure you've seen Goodfellas and how they slice the garlic with a razor blade and it looks so very cool, but it isn't. Like a good coffee I want to taste my garlic and onions.
Open all the cans. The reason to do all this first is because if you try to do everything on the go it gets a bit frantic. There's a lot of stirring and I hate to stop stirring to open a can with a suddenly spastic can opener.
Pour some olive oil into the pot. Just enough to coat the bottom of it. Add the garlic to the oil.
Now turn up the heat and wait till you se little bubbles around the garlic. As soon as you se the bubbles throw in the chopped onion. It will look like this:
Cook for 5 minutes on medium heat. I want it to sizzle but not burn. During this 5 minutes add salt and pepper a chopped leaf of basil and some oregano. Note: I don't ever say how much salt and pepper to add because I have no idea. Don't use too much or too little. Don't be a maniac is what I'm trying to say.
Add 1 can of the tomato paste. Spoon it out and try to get most of it out. Fill the can with water and dump the water in there. Stir the paste into the mixture for 3 minutes so it looks even and sexy. Like this:
Add the 2 16 oz Diced Tomatoes. Crank it up to medium heat and keep stirring for 3 more minutes. Add salt and pepper, red pepper flakes, basil and oregano.
Now add another can of tomato paste and scrape it all out of the can and then fill the can up with water and add it into the sauce. Cook for 3 more minutes stirring nonstop (All day you're stirring the sauce and looking for helicopters - If you don't get the reference go rent Goodfellas again). Add salt and pepper a leaf of basil, red pepper flakes, oregano and garlic powder.
Add the 2 28 oz Tomato Puree (NOTE: You can use crushed tomatoes or whole peeled tomatoes and crush them using an instrument. It doesn't matter just try to get a made in italy tomato can). Fill 1 28 oz can of Tomato Puree with water and add it to the sauce.
Keep cooking on medium heat for 15 minutes. Add the red wine and some parsley. Keep stirring every 3 minutes
After 15 minutes add a bay leaf and keep stirring.
At this point you can make some kick ass meatballs
Add them to the sauce
Or just keep the sauce at a medium heat for 2 hours. A little boiling is okay. Keep stirring every 5 minutes. Add a tablespoon of sugar an hour in. NOTE: The longer the cook the thicker the sauce.
The End
If you have any questions please leave a comment and I will do my best to answer it.
Olive Oil
3 Garlic cloves
1 large onion
Oregano
Basil
Salt & Pepper
2 8 oz Tomato Paste cans
2 16 oz Diced Tomato cans
2 28 oz Crushed Tomato cans
Garlic Powder
1/3 cup of Red Wine
Crushed Red Pepper Flakes
The Recipe:
Start prepping your station.
Chop some garlic, the onion, basil, parsley, oregano. If you have the space put all these ingredients in their own separate bowls. Everything in it's right place - Radiohead. Put it on, it's great for cooking.
Note: I like eating large chunks of garlic and onions. I'm weird. I'm sure you've seen Goodfellas and how they slice the garlic with a razor blade and it looks so very cool, but it isn't. Like a good coffee I want to taste my garlic and onions.
Open all the cans. The reason to do all this first is because if you try to do everything on the go it gets a bit frantic. There's a lot of stirring and I hate to stop stirring to open a can with a suddenly spastic can opener.
Pour some olive oil into the pot. Just enough to coat the bottom of it. Add the garlic to the oil.
Now turn up the heat and wait till you se little bubbles around the garlic. As soon as you se the bubbles throw in the chopped onion. It will look like this:
Cook for 5 minutes on medium heat. I want it to sizzle but not burn. During this 5 minutes add salt and pepper a chopped leaf of basil and some oregano. Note: I don't ever say how much salt and pepper to add because I have no idea. Don't use too much or too little. Don't be a maniac is what I'm trying to say.
Add 1 can of the tomato paste. Spoon it out and try to get most of it out. Fill the can with water and dump the water in there. Stir the paste into the mixture for 3 minutes so it looks even and sexy. Like this:
Add the 2 16 oz Diced Tomatoes. Crank it up to medium heat and keep stirring for 3 more minutes. Add salt and pepper, red pepper flakes, basil and oregano.
Now add another can of tomato paste and scrape it all out of the can and then fill the can up with water and add it into the sauce. Cook for 3 more minutes stirring nonstop (All day you're stirring the sauce and looking for helicopters - If you don't get the reference go rent Goodfellas again). Add salt and pepper a leaf of basil, red pepper flakes, oregano and garlic powder.
Add the 2 28 oz Tomato Puree (NOTE: You can use crushed tomatoes or whole peeled tomatoes and crush them using an instrument. It doesn't matter just try to get a made in italy tomato can). Fill 1 28 oz can of Tomato Puree with water and add it to the sauce.
Keep cooking on medium heat for 15 minutes. Add the red wine and some parsley. Keep stirring every 3 minutes
After 15 minutes add a bay leaf and keep stirring.
At this point you can make some kick ass meatballs
Or just keep the sauce at a medium heat for 2 hours. A little boiling is okay. Keep stirring every 5 minutes. Add a tablespoon of sugar an hour in. NOTE: The longer the cook the thicker the sauce.
The End
If you have any questions please leave a comment and I will do my best to answer it.
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