Make This Sauce Now
Marcella Hazan, the most bodacious of all old lady Italian home cooks - aside from my mom and nonna - makes the simplest sauce. A sauce I so wholly believe is the most delicious in the land, what with it's thin layer of butter in every bite.
I know. I'm a health coach. I used the B word. And that's BECAUSE I EAT BUTTER. I eat butter, not on it's own, clearly, and in moderation. And I'm not flipping a nut over the use of butter in this recipe as 5 T. for a whole pot of sauce is the least of my concerns in this great big movie we're living called life. I used to eat whole jars of nut and cookie butter. And Nutella, there was that torrid long lasting, hot love affair with Nutella.
This sauce will make for the ultimate pasta dish, a base for some fagiole (that's beans, my people) and eggs in purgatory (that's eggs cooked in sauce, the ultimate Italian peasant meal).
Know this sauce, it's at the foundation of many of my recipes and concoctions. I'll be linking back here an awful lot BECAUSE I LOVE SAUCE.
Adapted from Marcella Hazan's recipe that appears in her Essentials of Classic Italian Cooking, I sub whole for crushed tomatoes, add two onions that I DO NOT DISCARD BECAUSE THEY ARE SAUCY AND DELICIOUS and love adding basil at the end.
Have a go at it, wont you!
- 1 28 oz can of crushed tomatoes *NO SEASONING, I like Cento and Scalfani, personally
- 5 T. butter *I like Kerry Gold Grass Fed
- 2 large onions, quartered
- Pinch of salt
- Handful of basil
- Add onions, sauce and butter to a deep pan or pot and place over medium low flame allowing to simmer
- Lower heat as low as you can go, cover and cook for 60 minutes, keeping an eye and stirring occasionally
- Add salt and basil
- Dip face in pot