This tomato-based sauce is simmered for hours until thick, rich and packed full of flavour. It's freezer friendly, so make a big batch and save it for quick weeknight dinners. Enjoy with the pasta of your choice.
Can be purchased at your local butchers.
Just as all the other reviews say, this is THE basic red sauce recipe. It's great as is, and it's also versatile: add a lot of chopped flat-leaf parsley in the last hour; add bay leaves at the beginning (making sure to fish them out at the end!); add chopped fresh basil in the last hour; add red wine at the beginning and boil off the alcohol; throw in a rind of hard cheese. I would add one teeny suggestion: canned tomato sauce is already pretty cooked, and this is a long-cooked sauce. You may want to use whole peeled tomatoes, which you can either dice and use with the liquid, or whirl it in the blender. It's no big deal, but it is a far less-cooked product, suitable for long cooking in the recipe. - 19 Apr 2003 (Review from Allrecipes US | Canada)
Oh,boy,oh,boy,oh boy is this sauce good, no, wonderful! LIke so many other cooks, I can't resist a couple of little additions. I added a bunch,yes, a buch of chopped Italian parsely, some crushed red pepper flakes, and a pound of chopped mushrooms. Also, add a big pinch of baking soda to the sauce during the first hour of simmering. This makes for a very mellow, flavorful sauce. Make this sauce. It is the BEST! - 11 Dec 2001 (Review from Allrecipes US | Canada)
excellent sauce, but use hearty bones if you intend to cook this in a crockpot, the neck bones fell apart and were almost impossible to remove from the sauce. a real winner!! - 23 Jul 2002 (Review from Allrecipes US | Canada)