The Best Red Sauce Ever

When I’m excited about making something, I almost always ask my Mom or Dad for a recipe or their thoughts on what to do. So when I told my dad I wanted to make spaghetti and meatballs with a simple tomato sauce, he sent me the tomato sauce recipe from the  Frankie Spuntino cook book . Oh my god it was so good. It’s now my go to red sauce recipe that goes with pretty much anything. The best part is it only uses a few ingredients and very little prep time. Make it once, and you’ll never make another sauce for your spaghetti/chicken parm/eggplant parm/meatballs/ravioli/to dip your garlic bread in again.

Makes about 3 quarts

  • 1 cup olive oil
  • 13 cloves garlic, peeled
  • 4 28-ounce cans Italian tomatoes, whole and peeled
  • Large pinch of red pepper flakes
  • 2 teaspoons salt

Method

  1. In a heavy pot (preferably cast-iron) over low-medium heat, add in your olive oil and garlic. Allow to garlic to slowly come to be golden brown but not burnt. This should take about 10 minutes. Stir occasionally.
  2. While your garlic is browning, remove your tomatoes from the cans and crush with your hands. Be sure to remove any hard bits from the tomatoes. Set aside.
  3. Once your garlic is golden, add in a pinch of red pepper flakes and allow to cook for about 30 seconds or until fragrant.
  4. Add in your tomatoes and salt. Stir to combine.
  5. Allow to simmer at low-medium for 4 hours, stirring occasionally.
  6. Serve with literally anything in the entire world. It is that good.

P.s.- I usually cook my recipes for dinner and shoot them/the leftovers (sounds gross, is not gross at all) the next day because the light is obviously not amazing at night time… so the pasta was being especially unruly and difficult after being in the fridge overnight. I was going to boil a new batch of pasta and reshoot it but why waste what I already had. And it still tasted REALLY REALLY good.

Red Sauce- Top and bottom cropped

 

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