This is the Leonetti Living version of an easy tomato sauce. We call it “red sauce” in my family. This sauce is perfect to make any day of the week – it’s so simple – yet delicious! There is no reason to buy a jar of tomato sauce ever again! I suggest enjoying this with some pasta, but we’ve also had it as a sauce for a homemade pizza. It’s also perfect to dip some nice Italian bread into for a late-night snack! This recipe serves four to six people – but you can always just make it for less people and take advantage of the fantastic leftovers for a few days.
Ingredients:
- 3 tablespoons Extra Virgin Olive Oil
- 1 Yellow Onion (medium-sized) (diced)
- 3 Cloves of Garlic (minced)
- 1lb of Ground Beef (OPTIONAL)
- ½ Tablespoon Dried Oregano
- ½ Tablespoon Dried Basil
- (2) 28oz Cans of Crushed Tomatoes
- (1) 28oz Can of Tomato Puree
- (1) 6oz Can of Tomato Paste
- ¼ Cup of a Dry Red Wine (one you like to drink!)
- 1lb Pasta (whichever type you prefer – I suggest Rigatoni – or something similar with ridges)
- Black Pepper (Lots)
- Freshly Grated Parmigiano Reggiano - for serving (OPTIONAL)
- Fresh Oregano and Basil – Roughly chopped – for garnish when serving (OPTIONAL)
Directions:
- Bring a large pot of water to a boil (salt as you see fit)
- In a large saucepan heat the Extra Virgin Olive Oil on Medium-High Heat
- Sauté the diced Onion in the oil until translucent (about 5 minutes)
- Add the minced Garlic to the Onion – stir and cook for about 30 seconds.
- Add Black Pepper to the Onions/Garlic
- Add Ground Beef to the Onions/Garlic – cook – breaking up with a wooden spoon until browned (about 6 minutes)
- Add Dried Oregano and Dried Basil to the Meat
- Mix in to incorporate
- Add all of the Tomatoes – Crushed Tomatoes, Tomato Puree, and Tomato Paste
- Stir, Stir, Stir
- Add Wine to the sauce
- Stir, Stir, Stir
- Add more Black Pepper
- Bring to a boil – then turn down the heat and Simmer for 45 minutes
- Meanwhile – cook Pasta according to package directions
- Drain the Pasta when it’s ready
- Add the Pasta to the Tomato Sauce – mix to incorporate
- Garnish with Fresh Basil & Oregano (OPTIONAL)
- Serve with grated Parmigiano Reggiano (OPTIONAL)
I typically enjoy this dish with a glass (or bottle) of red wine – like a Sangiovese or Barolo or Zinfandel! I also like to make sure I have plenty of bread on hand to sop up all of that delicious sauce at the end of the meal.
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