2-3 tbsp of oil (or another delicious fat)
1-2 onions, chopped finely
2-3 cloves of garlic, minced
herbs as desired (basil, thyme, rosemary, marjoram, and oregano, crushed red pepper flakes
2 big cans of crushed or peeled, whole tomatoes (San Marzano are best)
one small can of tomato paste
additional liquid for thinning(water, stock, or a red wine of choice)
salt and pepper to taste
Start by heating about 2-3 tbsp of oil or fat in a large, heavy pot.
Add onions. Simmer over medium-high heat until softened (about 5-6 minutes).
Add cloves. Simmer for 1 minute (don?t allow to brown).
Add herbs and stir quickly (about 30 seconds) before adding tomatoes.
-Bring to a low boil, stirring occasionally, then turn heat down to low, cover, and simmer as long as you want, at least 20-30 minutes.
-Stir occasionally as the sauce simmers, and if it starts to thicken too much, stir in additional liquid.
Add salt and pepper to taste.
This basic recipe can be adapted to make a wide range of ?red sauce? options:
-Add grated cheese in step 6, to thicken and give it some bite.
-Play around with different types of wine.
-Start out by making meatballs or browning italian sausage. Use the rendered fat as the starter for your sauce, then add the meat as you simmer the sauce in step 6-7.
from Jacques of All Trades