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Written by Chef Riggio
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Monday, 10 April 2006 |
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 As a Guinea (Italian), I grew up on red sauce and pasta but not that canned crap, because who wants to eat Alpo and pasta. It doesn’t take a long time to prepare, you just need...
time to let it cook. Call it what you want; tomato sauce, gravy or whatever and people can tell you a hundred different ways to make it. A key to cooking anything of course is great ingredients and with tomato sauce it can be the deciding factor. Try using fresh ingredients, like for example; fresh basil instead of dry. The sauce recipe I’m going to give you is meatless, if you want meat added sauté some chop meat and cook the sauce with a ham bone some sausage and of course a nice-a meat-a-balla. Now you may already have a great sauce recipe, good for you I’m proud, but sometimes hearing other ideas can give you ideas.
Riggio-ish Red Sauce 2 29oz cans crushed tomatoes 1 29oz can whole peeled tomatoes 4 cloves Garlic diced 1 large onion diced 1 cup Guinea red or red wine Fresh basil and oregano Salt and pepper to taste
In a large pot add some oil and sauté the onions, garlic, basil and oregano till the onions are transparent. Don’t let the garlic brown it will make the sauce bitter. Now when the onions are transparent deglaze the pot with the red wine. Translated, that means pour in the wine and let boil for a few minutes to give the sauce some more flavor. Next add the cans and mash up the whole tomatoes and season. If it is too acidic, add some sugar. Let it cook for at least two hours on low heat, the more it cooks the better it will be. |
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