This is our "go to" Sunday sauce, "kinda", as we also add some anchovy and sweet pepper..
Note: This is a "no meat" sauce we use for various other recipes that bring their own protein. Simply cook up a favorite pasta and add grilled sweet sausage links, blackened chicken or meatballs.
What you need
- 1 (28-ounce) San Marzano, puree tomatoes
- 1 (15 oz) can San Marzano style, diced tomatoes
- 1 tablespoon anchovy paste
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, chopped
- 1/2 sweet green pepper, diced coarsely
- 1 medium onion, chopped coarsely
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup red wine
- 1/2 cup grated Parmesan
- Salt and pepper to taste
- 1/2 cup fresh basil leaves, chopped
- 1/3 Cup fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the sweet pepper and the onion. Saute until the onion is soft and beginning to brown, about 5 minutes. Towards the end of the saute, add the garlic, red pepper and a good dash of fresh ground black pepper.
- Add the diced tomatoes, the herbs and a dash of a good coarse salt. Bring to a simmering, bubbly stew. Add the red wine and slowly reduce the sauce until the wine alcohol is dissipated..
- Add tomato puree, and salt again, tasting for balance.. Add the anchovy paste (and a little water, if too thick) and stir together over medium heat. Add tomato paste if the sauce is too clear and runny.
- Right before serving or adding any protein, stir in the Parmesan and let simmer for about 1-2 minutes.
NOTE: It perfectly fine to add extra water or chicken stock, set it on low (take some slow down, "me time") and gradually reduce it back down. Some say, it's actually the only way on a lazy Sunday afternoon around friends, with a nice bottle of wine.
Just be sure and limit your veggies saute to result in a more al dente result and adjust the spices to fit the additional liquid. You may also string out adding the final ingredients to allow them to incorporate at a more leisurely pace.
Remeber, you just can't rush Sunday along!
This is really a recipe in process and we always change it up, evolving it along the journey. Please, make it your own! The key is; veggies early, sauce in the middle and finishing herbs and flavorings right at the end.