Old Fashioned Spaghetti Sauce

March 27, 2011 No comments » [ssba]

Featured in our April 2009 Newsletter
Recommended Pairing: Dolcetto, Nebbiolo, Sangiovese, Super T, Tempranillo

¼ cup extra virgin olive oil
½ large brown onion, diced
6-8 garlic cloves, minced
14 ounce tomato puree
½ cup tomato paste
½ cup water
8 large basil leaves, chiffonade
1 tablespoon fresh oregano, chopped
1 teaspoon fresh thyme, chopped
½ bunch Italian parsley
Juice of ½ lemon
¼ cup granulated sugar
¼ cup grated parmesan cheese
Kosher salt and black pepper

Heat olive oil in a heavy saucepan. Add onions and garlic. Cover and cook over low heat until onions become translucent. Add tomato puree, tomato paste, water, herbs, lemon juice, sugar, and parmesan. Cover and simmer on low heat for about an hour. Check for seasoning and add salt and pepper as desired. Serve over your favorite pasta or use in a lasagna or baked ziti.

Optional: Meatballs or Italian sausage can be added to the sauce. Simply brown off in a separate pan and add to the sauce. The meat will cook through as the sauce simmers.

Posted by , March 27, 2011 No comments

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