Looking for a simple, marinara sauce that blows the doors off jarred sauces. Take a trip to Buca Di Beppo.
Don't have time for that? Make it at home tonight.
This is a recipe from the restaurant itself. It is spot on. Don't skip the fresh basil, that is the key that brings it all together.
As an option, add some ricotta cheese at the end. This turns this into a rich, creamy sauce.
Ingredients:
1⁄4 cup extra virgin olive oil
1 red onion, chopped
6 garlic cloves, chopped
1/4 cup red wine
1/4 tsp red pepper flakes
2 - 28 ounce cans crushed tomatoes
2 tbs sugar
salt and pepper
6-8 fresh basil leaves, chopped
1.5 cups ricotta (optional)
Directions:
In 3 quart sauce pan, heat olive oil over medium heat.
Add onion and garlic and cook until golden brown. About 2 min in, add the wine & red pepper.
Add tomatoes and salt.
Bring to boil, then cook over low heat for 30 minutes stirring often.
Add sugar about 1/2 way through the cook time.
Turn off heat and add basil and any additional sugar, salt or pepper.
If adding, stir in the ricotta little by little. Also to sit on low heat for another 10 minutes.
Notes:
If just using for serving sauce, this makes enough for 8 people with some leftover.
If adding meatballs to the sauce to simmer, you will need to make 1.5 batches to have plenty of sauce for 8 people.