From DN Recipes by David Nagy · Food & Beverage

Dave’s Tomato Sauce

Published

Dave’s Tomato Sauce

Ingredients
  • ½ cup yellow onion, chopped
  • 2 shallots, chopped
  • 5 large garlic cloves, minced
  • ¼ cup extra virgin olive oil
  • 1 anchovy or sardine filet
  • 2 (28 ounce) cans whole peeled tomatoes (preferably Cento or Mutti brands)
  • ¼ cup good quality red wine (optional)
  • ¼ to ½ cup Cognac (optional instead of red wine)
  • 2 tablespoons butter (optional)
  • 2 teaspoons salt
  • 1 teaspoon white sugar
  • 1 bay leaf
  • 1 (6 ounce) can tomato paste
  • ¾ teaspoon dried basil
  • ¾ teaspoon Italian seasoning or dried oregano
  • 1 carrot, peeled
  • ½ teaspoon ground black pepper
  • ½ cup Parmesan or Romano cheese, grated (or more to taste)
 
Directions
  1. In a large pot or dutch oven over medium heat, saute onion & shallots in olive oil, stirring until slightly translucent, add tomato paste, garlic and anchovy and cook for 1-2 minutes stirring until anchovy is melted.
  2. Deglaze pot with 1/4 cup red wine (or Cognac) and stir-simmer for a few minutes until the alcohol has evaporated.
  3. Stir in tomatoes, salt, sugar and bay leaf. Add the carrot and cover, reduce heat to low, and simmer 60 minutes.
  4. Remove the carrot and mash tomatoes with a potato masher.
  5. Stir in butter, basil, Italian seasoning, and 1/2 teaspoon pepper.
  6. Blend into a smooth sauce with an immersion blender (optional).
  7. Add meatballs (and sausage if using) and simmer 60 minutes more, until meatballs reach 160 degrees.
  8. Serve hot and enjoy over your favorite pasta, topped with grated Parmesan or Romano cheese.