The hubby is from Connecticut, and is a Yankee through and through. They’re an interesting breed of people, those Yankees (although I always know I’m in for a laugh when I’m around them)…
But, without those same Yankees, I wouldn’t be able to cook Italian food like I do. Which is a good thing, considering the hubby is part Italian. 
So, I’m sharing a staple in our house – Sauce. And, yes, that’s what we call it. Sauce. It’s one of my absolute favorite things to make.
Ingredients:
- 106 oz (approximately) can of crushed tomatoes (easily found at your local Sam’s or Costco!)
- 28 oz can of tomato puree
- 28 oz can of tomato sauce
- 28 oz can of italian-style diced tomatoes, drained
- 6 oz can of tomato paste
- Yellow onion, chopped (I actually puree mine because the hubby can’t stand onions if the can see them, but you can chop them however you like!)
- 4 cloves garlic, finely chopped
- 4-5 shakes of crushed red pepper flakes
- Extra Virgin Olive Oil (EVOO)
- 1/2 cup finely shredded parmesan cheese (or 1/4 grated)
- 1/4 cup dried basil
- 1/4 cup dried oregano
- 1/4 cup dried parsley flakes
- Palmful of white sugar
- 2 bay leaves
- Black pepper, to taste
Directions:
Add EVOO (just enough to saute with, about one turn around the pot), crushed red pepper flakes, onion, and garlic to a large stockpot. Saute over medium-high until onions are translucent in color.
Pour in all tomatoes. Stir.
Add all remaining ingredients. Stir.
Bring to a boil, cover, and reduce heat to low. Allow sauce to simmer on stove all day, stirring occasionally. Bring to a boil, cover, and reduce heat to low. Allow sauce to simmer on stove all day, stirring occasionally. The all day simmering is, in my opinion, imperative to the success of your sauce. I feel that it really allows the flavors to blend together. You could probably keep it in a crockpot on low all day, if you have to leave the house for whatever reason, I’ve just never tried it.
Taste your sauce periodically, as well – remember, you can always add more seasonings to taste, you just can’t take away!
Serve over your favorite pasta, paired with a salad (and garlic bread, if you’re a carbaholic like me!).
Super easy, right? And, you can even freeze your sauce for a quick meal later on!
Happy Monday (and happy cooking)!
Just might try this for dinner tonight if my hubby is even hungry after all it ate for lunch.
I love “sauce”, and making my own sounds WAYYY more appealing than bought sauce…