Updated: Jul 29
This is my Grammy Filomena’s recipe, but I have put a few of my own touches to it. I’ve shared this recipe with so many of my friends. I Iove it when they send me pictures of their masterpiece and tell me how much their family loves it!
You will need:
2 28 oz cans crushed tomatoes
2 28 oz cans tomato sauce
1 /2 can of water
(PSA I only use Tutteroso. It has the best flavor, available at almost all grocery stores)
4 garlic cloves minced
1 tsp sea salt
1 tsp red pepper flakes
1 cup red wine
Handful of fresh basil ( keep another handful out for garnish)
Grated pecorino romano
Sauté the garlic in olive oil, adding in the salt and the red pepper. When the garlic is light brown, add in the cans of tomatoes. Have the cans open before you start with the garlic so you can add as soon as the garlic is toasted. Rinse the cans with water and dump into one can ( equaling a 1/2 can) then add it to the pot.
Add the wine and the basil, stir well and cover. I simmer mine ( low) all day, but atleast cook if for several hours, stirring every hour.
Optional additions are seared Italian sausage and baked meatballs. The meat flavors the sauce even more.
For pasta I just use a simple spaghetti, my favorite is Pasta Mancini, but its hard to find, so Barilla would be my second choice. When you serve, top with grated pecorino romano.