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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Chef Rocco Dispirito prepared Mama's recipe on the Tony Danza Show. Ingredients:
3 cloves garlic, crushed |
1/2 yellow onion, peeled and chopped fine |
3 tablespoons olive oil |
chili flakes |
2 (28 ounce) cans tomato puree, red pack brand if possible |
1 (28 ounce) can crushed tomatoes, red pack brand if possible |
1 tablespoon tomato paste, red pack brand if possible |
1 teaspoon sugar |
1 cup chicken stock |
red pepper flakes |
salt |
Directions:
1. Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called sweating because it will draw out a lot of moisture and flavor).
2. Add the chili flakes to taste.
3. Add all the tomato products.
4. Pour the chicken stock into one of the 28-oz cans.
5. Fill it the rest of the way with water and add that and the sugar to the pot.
6. Stir and bring to a simmer.
7. Taste and season with salt and cover.
8. Simmer the sauce for about 1 hour (the sauce should be fairly thin, but not watery and very smooth).
9. Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.
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