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Ingredients:
some olive oil 1 medium onion 1 clove garlic a splash of Chianti or other dry red wine (what
you are having with dinner is fine). 1 can crushed tomatoes 1 can tomato puree some dried basil, oregano, rosemary, and parsley
Note: Do not use un-enameled
cast iron - the acid tomato sauce will absorb some of the iron and turn
an unsightly black around the edges.
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To prepare:
Start the olive oil over medium heat in an enameled
cast iron, glass, or stainless steel pot. Dice the onion and start to saute it in the olive
oil. Mince the garlic. When the onion is almost golden-translucent,
add the minced garlic and stir well. Some people like to add a pork chop
here. When the garlic is starting to brown, splash the
Chianti in to slow the cooking. Stir
well. Add the tomatoes and stir well. Some people like
to add tomato paste as well (for color), but I find it makes the sauce
too acid. Bring to a good simmer and stir again. Do not
boil, just simmer gently. Sprinkle top of simmering sauce with basil until
it is about 50% covered. Then do the same with oregano until the whole
surface is covered with the two herbs. Sprinkle in a little rosemary.
Stir well. Simmer at least an hour, tasting frequently, until
it is no longer acidic and the flavors are coming together nicely. Add
parsley, and salt and pepper to taste.
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