Old School Italian Tomato Sauce

Okay, okay, I know that this has nothing to do with STEAKNIGHT, but there is more than one day in a week. We are going to prove that STEAKNIGHT is not just a one trick pony. This is a recipe for a basic but delicious tomato sauce. I grew up on this stuff and through the years perfected my very own. The key to this recipe is less is more. So throw away the Ragu and do it the right way!

sauceIngredients:

  • Extra virgin olive oil
  • 1 large onion, chopped
  • 6 slices prociutto or pancetta, chopped
  • 6 garlic cloves, minced
  • Salt and fresh ground pepper
  • 2 large cans crushed tomatoes (28 0z.)
  • 2 teaspoons white granulated sugar
  • chiffonade of a few fresh basil leaves

Heat a few drizzles of oil in a large skillet medium high heat. Add the onion and cook, stirring occasionally until soft. Add the prosciutto and garlic and season with salt and pepper, stir to mix contents together. Cook for a 2-3 minutes. Add the tomatoes, basil, sugar. Do not leave your sauce unattended at this point, cook for about 15 minutes on med high heat stirring every 2 mins so the sauce does not burn.  Lower heat to the low setting and cook covered for 2 hours, stirring occasionally. Remove cover and cook for another 30 mins to thicken.

If you are in a hurry the sauce will still taste great after 30 mins of cooking and can be used at that time. But you know what they say good things come to those who wait. The longer it cooks the better the sauce.

OmahaSteaks.com, Inc.

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