Recipe by chef blade
I've made this for years in the kitchen, usually in 3 gallon batches or more. It freezes well and is a good base for meat sauce if you want to add equal portions of browned, ground beef and Italian sausage
Top Review by highcotton
With no red wine on hand, I substituted 1/4 cup red wine vinegar and a little water, adding an extra pinch of sugar to offset the sharper taste. And like the previous poster, I used anchovy paste. These changes didn't seem to have any negative effect because the resulting sauce was excellent! I served it with toasted ravioli, and it was a big hit. The thick consistency kept it from being messy, and the red pepper flakes kicked up the flavor a notch, as promised. I'm not quite sure if I'd like it as much over pasta, but it was perfect for 'dipping'. Beats the heck out of any marinara sauce in a jar! Thanks so much for sharing this one, Chef Blade.
- 3 (2381.35 g) can plum tomatoes
- 59.16 ml olive oil
- 1 small onion
- 1 small bell pepper
- 1 stalk celery
- 1 carrot
- 236.59 ml mushroom
- 3 clove garlic
- 2.46 ml salt
- 2.46 ml black pepper
- 4.92 ml white sugar
- 1.23 ml crushed red pepper flakes
- 1 bay leaf
- 7.39 ml dried oregano
- 7.39 ml dried basil
- 0.25 ml dried thyme
- 118.29 ml red wine
- 1 anchovy fillet, mashed
Directions See How It's Made
- Pour 2 of the canned tomates into large bowl and mash into pieces with hands.
- Purree contents of third can and add.
- Dice all the vegetables and garlic and saute in the oil with bay leaf until just tender.
- Add all remaining spices except sugar.
- Stir for one minute.
- Add all remaining ingredients.
- Simmer on low heat in large, non-reactive pot (uncovered) for at least one hour.