Pasta Sauce #1
This is the best pasta sauce you will ever have. I guarantee it. It is not to sweet, not to spicy, not to acidic. It's just darn good!
- Ready In:
- 1hr 5mins
- 4 cloves garlic
- 1 teaspoon kosher salt or 1 teaspoon sea salt
- 3 tablespoons of a robust extra virgin olive oil (it does make a difference)
- 1⁄2 medium onion, diced
- 3⁄4 cup chicken broth
- 1 (24 ounce) can whole tomatoes
- 1 (6 ounce) can tomato paste
- 1⁄2 teaspoon fresh cracked black pepper
- 1⁄2 teaspoon red pepper flakes
- 1 teaspoon sugar
- 1 teaspoon dried parsley
- 1⁄2 teaspoon dried basil
- On your cutting board, chop and smash the garlic into a paste with the salt.
- Heat a large saucepan with the oil in it over medium-high heat.
- Add the onions and garlic to the pan and cook for about 8 minutes or until the onions are all brown.
- Add the chicken broth to the pan and scrape the bottom to get all the"flavor" bits off of it.
- Crush the tomatoes into the pan using your hand (it's a little gross, but it will give the sauce texture like you've never seen).
- Add the tomato paste and all of the seasonings except the parsley and basil.
- Stir to combined.
- Bring to a soft boil, turn the heat to low, and cover.
- Let it simmer for 1 to 1 1/2 hours, stir occasionally.
- Add the parsley and basil.
- Serve over pasta, rice, pizza, anything.
MY PRIVATE NOTES
Add a Note
Join The Conversation
Had a good harvest of tomatoes from the garden. Made batches of this sauce and froze portions in medium sized freezer bags. Best sauce the family has ever had, including many different types of purchased sauces. Follow the recipe exactly. Only thing I do different is use an immersion blender after the sauce has simmered for a couple of hours. Kids don’t like the chunks.
First, I must confess I didn't make this sauce. It looks okay, but I hold my "several generation Sunday gravy" above all others, and if it isn't broke..... Anyway. My two cents is about the onions and garlic. In my opinion, cooking both onions and garlic in the same pan is never a good idea, and the reason why is the very same reason I ONLY use garlic in my sauce. They 'cancel each other out' when cooked together and even when cooked separately, I feel that's still the case. ...but that's me :-)