On New Year's Eve, I made a giganto pot of spaghetti sauce for dinner. It's easy, can feed lots of people and easy, did I mention easy? The only skill needed, really, is to dice an onion and there are many ways to do that...and to taste things to find the right flavors that you want!
I don't have a recipe that I follow, per se....so here's what I did and this fed lots of people!!
2 large onions, diced
8 cloves garlic, minced
3-4 TB Olive Oil, plus some more for later
1 regular sized can of tomato paste
about a cup of wine (I had chardonnay this time, normally I'd use a dry red)
1 large (28 oz) can of tomato sauce
1 large (28 oz) can of tomato puree
1 large (28 oz) can of diced tomatoes
Salt & Pepper
2 TB sugar
Lots of herbs: Basil, Oregano, Marjoram, Savory (all dried)
Hefty "Pinch" of red pepper flakes
In a large pot, sweat the onions in the olive oil for about 1o minutes, you want them to become translucent. Add a pinch or two of salt and a few grinds of pepper.
Add the garlic and saute for about a minute.
Add the herbs. I usually start with a heaping TB each of the dried herbs and the Red pepper flakes. Stir and allow to simmer for a minute.
Add the tomato paste and start to work into the onions.
Add the wine and stir to incorporate and allow to reduce by half.
Add the tomato puree, diced and sauce. Stir to incorporate fully.
Bring sauce to a simmer, taste for desired herbage. Add more of whatever is necessary. Usually a little more salt and pepper for sure.
I like to let my sauce simmer for at least an hour if possible...uncovered, so it will make a giant mess. About ten minutes before you're ready to serve, add a swirl or two of olive oil and a handful of sliced basil. Stir to incorporate, remove form heat.
Serve on your favorite pasta (Spaghetti Rigati from Barilla) and garnish with fresh parm and some big fat bread for sopping up extra sauce. If you want some veg, have a salad on the side.
Next up...I make Tiramisu....someday soon...I have a recipe I MUST TRY!