Deep rich red sauce poured over a heaping swirl of al dente pasta is the star of the show for most of my food fantasies. I feel my inner spirit soar with the vision of myself perched upon velvety high back chair across from my husband while sopping up the last bit of sauce with generous chunks of sourdough bread and washing it down with the tallest of glasses of extra brut champagne. Such a treat wouldn’t be so difficult to achieve considering the immense variety of sauces offered at the myriad of grocery stores dotted on every street corner. To be honest, Prego has been my go-to brand since my days as a fresh new adult at San Diego State University. Still, every pasts dinner left me yearning for the sauce my elementary school best friend’s dad made from scratch several times each year. He generously shared his recipe with me but alas I have never been able to recreate the magic. I’m guilty of polluting the ocean with gallons of mediocre sauce of which even Oliver Twist wouldn’t touch. I was giddy with delight and a breeze of renewed faith in my culinary genius wafted across my kitchen when I attempted a new recipe for the red sauce I’ve been craving since college. This recipe if for you, so that you will dream of red sauce and crave this liquid gold. Now, all you need is a tall glass of Moet
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1/2 onion, chopped
3 garlic cloves, chopped
14 ounces of chopped tomatoes
14 ounces crushed tomatoes
3 ounces tomato paste
1 tablespoon sugar
1 tablespoon dried oregano
1 tablespoon dried oregano
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
4 ounces of dry red wine
In a large pot over medium heat, add the oil, red pepper flakes, stirring 45 seconds then add onions, sauté 3 minutes, add garlic and sauté another minute then add all other ingredients stir well, lower heat and add half a cup of water. Simmer on low heat for 2 hours, stirring often adding little bits of water or red wine if sauce becomes too thick. Sauce becomes thicker as it cooks. Enjoy over pasta or any other way you usually use your sauce.
You’re welcome