A wonderful slow simmered tomato sauce that has so many uses, pastas, braises, soups and much more. I used leftover sauce for another inspired main dish Lamb and Rice Stuffed Cabbage Rolls. This sauce freezes well, I ladle it into a large muffin tin and freeze so I can use one or two individual sauces as needed. There are optional ingredients listed which you can use or eliminate. Either with or without these ingredients the sauce is just as delicious. Expressing Your Love Through Food!
INGREDIENTS
Optional 2-3 oz Pancetta chopped
Olive oil
1 large onion chopped
4 garlic cloves sliced (not too thin)
2 tablespoons of tomato paste
Optional 1 tablespoon anchovy paste or one anchovy filet
3 cans San Marzano Italian Plum Tomatoes
1 teaspoon dried oregano
1 tablespoon chopped fresh basil
1 beef bullion cube
1 tomato can of water 28oz
Optional 2 beef soup bones
1 teaspoon Salt
1/2 teaspoon fresh ground Pepper
Optional Red pepper flakes - a sprinkle (more if you like it spicy)
INSTRUCTIONS
Heat olive oil in an stock pot or dutch oven over medium heat and add pancetta and onions and sauté for a few minutes until tender add garlic to the pan and sauté until fragrant. Add the tomato paste and anchovy if using and cook for a minute to release the flavor.
Add the canned tomatoes. Crush the whole tomatoes squeezing them with your hand, this keeps some of the tomatoes "chunky". Add the spices, bullion cube, water, salt and pepper and increase heat to bring to a slight boil. Add in the beef bones and reduce to a simmer. Taste and adjust seasoning as needed. Simmer for 2-3 hours.
(Note: You can always add more seasoning in you can't take it out.)
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