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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.
Course allday, Buffet, Dish to Pass, lunch, Main Course
Cuisine American, Canadian, firehouse, Italian
Keyword firefighter, firehouse, garlic, tomatoes, tomatoes
Servings 2 quarts
Author Firehouse Cooking
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.