Classic Italian Pomodoro Sauce
A smooth, thick tomato sauce perfect for spaghetti, baked ziti or as a sauce to simmer your meatballs in.
Ingredients
- two 28 ounce cans of crushed tomatoes
- 2 tablespoons of olive oil
- 1 small yellow onion, finely chopped
- 4 cloves of garlic, finely minced
- 2 tablespoons of tomato paste
- 1/2 cup of red wine or beef broth
- 1/4 cup of fresh parsley, finely chopped
- 8 large fresh basil leaves, torn
- 1 teaspoon of salt
- 1 teaspoon of dried oregano
- 1/2 teaspoon of crushed red pepper flakes
- 1/4 teaspoon of black pepper
Instructions
- Place a large deep skillet over medium heat and add 2 tablespoons of olive oil
- Once the skillet is warm, add 1 small finely diced yellow onion and cook for about 5 minutes or until they are slightly translucent
- Add 4 finely minced garlic cloves and cook for 60 seconds, stirring constantly
- Add 2 tablespoons of tomato paste and 1/2 cup of red wine or beef stock and stir to combine
- Add two 28 ounce cans of crushed tomatoes, 1/4 cup of finely chopped fresh parsley, 1 teaspoon of salt, 1 teaspoon of dried oregano, 1/2 teaspoon of crushed red pepper and 1/4 teaspoon of black pepper and bring to a low simmer
- Cover the skillet with a splatter guard or lid and simmer until the sauce begins to thicken
- Add 8 large basil leaves torn to small bits right before serving
- Serve over pasta