Raise your hand if this is you, I say we’re going to make an Italian red sauce and right away you get nervous wondering if you have all the right herbs and spices and worried that I’ll call for fresh herbs when all you have on hand are the dried variety. Okay, you can put both your hand and your anxiety down, because this recipe is so simple, not only could an engineer make it, but you probably have all three ingredients on hand.
I wish I could say I invented this recipe, but alas, no. This recipe comes from famed Italian chef Marcella Hazan, and has been called the best red sauce in Italy – my future home. I envy her genius and simplicity even if it seems once we get into it that there’s a huge shoutout to the French style of making a sauce (le beurre). The beauty of this sauce is that it only uses three ingredients that are easily obtained and the preparation process could not be any more simple.
Ingredients
- 28 oz can of Whole Peeled Tomatoes
- 1 Onion – cut in half
- 5 TBL Butter
- Salt and Pepper to taste
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Add all ingredients to pot on Med-High heat and bring to a simmer.
- Reduce heat to slow simmer and cook uncovered for 45 mins.
- Stir occasionally
- Discard two onion halves
- Serve with your favorite pasta
Note 1: If you cook for unappreciative teenagers who seem to intentionally limit their repertoire of palatable cuisine just to push your buttons, don’t deviating from this recipe and dare them to complain.
Note 2: If you feel like your sophisticated palate demands more intensity (or passion), feel free to add the usual suspects, such as garlic, oregano, basil, fennel, bell pepper, sauteed onion, parmigiano (for thickening), etc. If using dried herbs, add some at the start and then more as the sauce simmers until you reach your desired effect. If using fresh herbs add half at the start and the rest just before serving.
Note 3: Tip for guys on date night: Forget what your Mom told you and do not rinse the pasta after you cook it, just let it drain or you will wash away the sticky gluten. Also, never ever butter your pasta or you will make it slippery. You want your sauce sticking to the pasta and not running all over the plate leaving your noodles naked. You want your date to feel the passion of your sauce with each bite.
