2014-07-20 20.17.16


This might be the first recipe I ever learned, passed down from my Mom, hers is always better. “Sunday” sauce as we called it, was a staple in my house growing up. My Mom, a feisty Irish woman- who cooks like a feisty Italian woman (its a NJ thing) Always had a huge pot of tomato sauce simmering on Sundays. I like to serve as a simple Spaghetti Pomodoro- with fresh basil and shaved parmigiano reggiano. You can also puree in the blender for pizza sauce, use it for lasagne or baked ziti, the possibilities are endless.


-4 cloves garlic, minced
-1 TBSP olive oil
-1 large carrot, finely diced
-2 stalks celery, finely diced
-1 medium onion, finely diced
-2 28oz cans of peeled whole San Marzano tomatoes
-splash of good red wine or rose
-1/2 cup water
-1 Tbsp cane sugar
-Red pepper flakes to taste
-Salt and pepper to taste
Heat olive oil in medium saucepan over medium heat. Add garlic and red pepper flakes (leave red pepper flakes out if you don’t like heat) Sizzle garlic and pepper flakes for a minute until fragrant. Add diced onion, carrot and celery. Cook until vegetables are softened, about 6 minutes. Add tomatoes, water, wine, sugar and salt and pepper. Simmer for about 1 hour until sauce thickens. Taste and adjust spices accordingly. Simmer for another 30 minutes and remove from heat. Toss with fresh pasta, chopped basil and parmigiano reggiano.

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