Classic Italian Tomato Sauce
Here’s your start. One hour into simmering you can start adding almost anything you have at hand. Just remember that your spaghetti sauce is a tomato-based sauce and should not be a garbage can, so use care not to overdo it. I might add: a fistful of fresh, diced chives, or a pound of well-browned ground beef. A cup of red wine or some sliced mushrooms would also be nice.
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Rate
Servings: 2 quarts
Cost: $$
Ingredients
- 2 tablespoons olive oil
- 4 large cloves garlic minced
- 1 tablespoon basil
- 1/2 teaspoon ⁄2 teaspoon oregano
- 1/2 teaspoon ⁄2 teaspoon nutmeg
- 1 28 ounce can crushed tomatoes 31⁄2 cups
- 1 28 ounce can whole tomatoes chopped, reserve the liquid
- 1 28 ounce can tomato puree
- 2 large carrots cut into large pieces
- salt and fresh-ground black pepper to taste
Instructions
- In a large sauce pan, heat the oil over medium-high heat.
- Add the garlic, basil, oregano and nutmeg.
- Sauté for 1 minute.
- Add all the tomatoes, their juice and carrots.
- Bring to a boil, stirring constantly.
- Reduce heat and simmer, uncovered, for 2 hours, stirring occasionally.
- Remove the carrots and season with the salt and pepper.
- Serve over your favorite hot cooked pasta.