Tomato Sauce – The Mother of Mother Sauces

Ingredients:

1.5 TBSP Good Virgin Olive Oil (It is a waste to heat really good Extra Virgin Olive Oil)

1 White Onion chopped

2 Medium Carrots chopped

2 Ribs Celery chopped

3 Cloves Garlic chopped fine

2 Tbsp Tomato Paste

1 Cup Dry Red Wine

2 Cans of Roma Tomatoes Drained of Liquid (Use fresh only if in season 8 Cups Chopped)

4 Turns fresh ground black pepper

Salt to Taste

2 tsp sugar

1 Hand Full Fresh Basil Chopped

¼ Cup Fresh Parmigiano – Reggiano Grated Fine

When cooking it is best to have all of your chopping (prep work) done in advance.  This way nothing burns or over cooks while you are chopping the next ingredient, a mistake I have made more than I like to admitJ.

In a large stock pot or Dutch oven heat the olive oil over medium heat until it is hot but not smoking.  You can tell it is hot by the way it thins out and easily moves around the bottom of the pot.  If you are not sure throw a little onion in, if it sizzles it is good to go.

Put the onion, carrot, celery and about a half a tsp of salt into the pot and stirring occasionally cook until the onion starts to turn a little golden.  Add in the garlic and cook another 5 minutes or until you see a touch of golden in the garlic, do not let it get brown it will turn bitter.  You will see some light brown on the bottom of the pan, rejoice, that is flavor.  Add in the tomato paste and cook another 2 to 3 minutes, you will see it release a little oil.

Now it is time to get all of the flavor you developed into the sauce.  Add in the 1 cup of red wine and allow it to simmer until it reduces buy half.  Now add the Roma Tomatoes and bring to a slight boil and reduce to a simmer over low heat (it should bubble very slightly and there should be steam).  Let simmer for about a half hour stirring occasionally and using an immersion blender blend all of the ingredients into a smooth sauce.  If you don’t have an immersion blender (buy one it is my favorite toy) you can use a potato masher, it will be a little chunky or you can transfer the sauce a little at a time to a blender.  Use care with the blender keep the lid loose so the steam can come out and pulse.  Put the lid on tight and the steam can cause the top to pop off, messy and ouch!

Once you have the sauce to the consistency you like let it simmer until it reduces by about ¼ over low heat with the cover off.  This will concentrate the flavor.  When it reaches the thickness that you and you family like it is time to flavor it.

Add the Parmigiano – Reggiano and chopped basil.  Stir and let simmer for about 5 min, you don’t need long.  Taste, salt, taste again.  If you want more cheese or basil add away.  If you like a little spice add some crushed red chili.  More pepper required, add away.  This is where your inner chef comes out, taste and make it the way you like it.  If you find it is too acidic, add a ¼ tsp of baking soda.  It will bubble away, taste again.  Make it your own special creation.  Ingredients are never the same so this step is a little different each time to get the flavor just right.