Yield 6 servings Number Of Ingredients 9 Steps:
In a pot over medium heat, add the olive oil, onion, garlic, and tomato paste. Cook for 5-7 minutes or until the tomato paste has caramelized. Add the canned tomatoes, dried oregano, and dried basil. Reduce heat to a simmer and cook for 15-20 minutes or until the desired thickness. Add salt and pepper to taste. Enjoy!
Yield 6 servings Number Of Ingredients 11 Steps:
In a pot over medium heat, add the olive oil and garlic. Cook for about 2 minutes or until fragrant, but not browned. Add the tomatoes with their juice, and crush with the back of a spoon. Add the onion and salt, and stir occasionally. Bring to a boil, then reduce to a simmer for an hour. Discard the garlic and onion, then puree to the desired consistency with a food mill or immersion blender. Transfer the sauce back to a pot and add the bay leaf, dried oregano, and dried basil. Bring to a simmer for about 90 minutes or until the desired thickness. Discard the bay leaf, add the fresh basil and, to taste, salt, pepper, and sugar. Enjoy!
Yield 8 servings Number Of Ingredients 14 Steps:
Add the tomatoes to a deep, large bowl. Using your hands, crush the tomatoes until no large pieces remain, just a coarse tomato puree. Peel the garlic cloves and finely chop. Heat the olive oil and butter in a large pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is softened but not browned, about 10 minutes. Add the anchovies and the oil they are packed in. Cook, stirring occasionally, until dissolved into the oil, about 2 minutes. Add the red pepper flakes and stir to combine. Add the tomato paste and cook until it turns a dark, brick-red color, about 4 minutes (this caramelizes the sugars in the tomato, which will give a really great flavor and take the edge off that raw tomato-y taste). Add the wine and cook for about 1 minute, just to burn off the alcohol. Add the tomatoes and stir everything together, making sure to scrape the bottom of the pot to get all those good bits. Add water and bring it to a boil. Reduce the heat to medium-low and cook the sauce for 1½-2 hours at a very low simmer; there should just be a few bubbles here and there. If medium-low is too high (every stove is different), reduce the heat to low. Stir every 30 minutes. Ladle out about 2 cups of sauce: This is what is known as your “extra sauce.” You’ll serve it alongside the pasta or freeze it for later. To serve, cook the spaghetti in a large pot of salted boiling water. Drain the pasta and add it to the sauce. Serve it right out of the pot, or transfer to a serving bowl. Top with grated Parmesan cheese. Enjoy!
Time 30m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Combine all ingredients in a medium saucepan. Bring to a boil, stirring occasionally. Reduce heat and continue to stir occasionally until sauce is thickened, about 20 minutes. Remove bay leaf and serve hot over pasta with additional grated cheese, if desired.
