Every Sunday, like clock work, it can be guaranteed that we will have a big italian meal right around 3 o’clock. But now that me and my father are cooking, it has become a feud of whose sauce its better. Although I have taken into account my dad’s suggestions, I think i have developed the perfect sauce. It’s great for a meatball sandwich, Sunday afternoon, or perfectly tender spaghetti. Although my Dad hasnt confided in me his secret meatball recipe, this sauce can hold its own with just a bowl of pasta.
- 2 cans crushed tomatoes
- 2 cans peeled whole tomatoes
- olive oil (or vegetable oil)
- white onion
- fresh garlic( 3-6 good-sized cloves)
- dried parsley, basil, and oregano
- salt and pepper
- In large pot or pan add about 1 – 2 tablespoons of oil
- chop 1/4 medium white onion (you don’t want it too thin or it will burn but you don’t want it too fat it wont cook)
- dice 3-6 cloves garlic (depending on size and who you want to kiss tonight)
- once oil is warm (not smoking) add garlic and onion, allow to get golden but not brown.
- add a small pinch of all the herbs(you’re gonna add more later) stir for a minute
- add the cans of sauce ( and at least 1 can of water)
- add a generous dash of basil, a less generous dash of parsley, and a sprinkle of oregano
- add a little bit of salt and pepper
- bring to a boil, then reduce heat and let thicken
- if it is too acidic and a VERY SMALL pinch of sugar.. or a VERY SMALL pinch of baking soda (will foam and bubble)
- for pasta, my favorite is angel hair or thin spaghetti. Boil water, add a bit of salt and oil to flavor spaghetti and prevent it from sticking together, then follow cooking directions until al dente “to the tooth”
- serve and enjoy!
PS. don’t ever tell your mother or grandmother that you like someone elses sauce better, at least not to their face.