Recipe by FlemishMinx
I use this sauce for lasagne, manicotti, eggplant parmesan, and plain ole spaghetti and meatballs. In other words, it lends itself to all those dishes yet stands up well on its own. Recipe can easily be halved (which is usually enough for one large pan of the above) but also freezes nicely. Can be pureed with a hand blender if you so choose, but I like it a bit chunky. Peperoncino piccante concentrate is a blend of hot red peppers and olive oil, available at Italian groceries. If not locally available, substitute 1 tsp red pepper flakes. With these amounts, this is a rather spicy sauce . . . so adjust as necessary to your tastes !
- 2⁄3 cup extra virgin olive oil (use the good stuff)
- 2 onions, minced
- 4 cloves garlic, minced
- 6 (14 ounce) cansdiced Italian tomatoes, with juices ((imported))
- 1 1⁄2 tablespoons dried oregano
- 2 tablespoons dried basil
- 1⁄8 teaspoon sugar
- 1 1⁄2 teaspoons concentrated peperoncino picante sauce (OR 1 tsp red pepper flakes, to taste)
- salt and pepper
Directions See How It's Made
- Heat the olive oil in a large pot over medium heat.
- Add the onions and cook for five minutes or until they become translucent.
- Add the garlic (and the red pepper flakes, if using) and cook for one minute.
- Add the canned tomatoes and stir well.
- Add the oregano, basil, sugar, peperoncino (if using), salt and pepper.
- Make sure you crumble the dried spices in your hand when you add them to release the essential oils.
- Stir well again.
- Bring to a simmer and cook, uncovered, for one hour.
- Sauce will cook down a bit and thicken.