patricia_cuocco@qm.calstate.edu (Patricia Cuocco) (03/30/91)
This isn't exactly Grandma's recipe, but it's close (she was adorable and a great cook). I've simplified it just a bit. Take 3 large cans of peeled tomatoes (28 oz. - Progresso brand is best). Process in a blender until liquid. Set aside. Saute 1 med. finely chopped onion and 5 finely chopped garlic cloves in enough olive oil to cover 1/4" of the bottom of a a large NON-ALUMINUM saucepan. Add tomatoes (carefully; the oil will splatter). Stir. Add 1 small can tomato paste; use a little warm water to remove stuck paste from can and add the water to the sauce. Add salt (to taste); 1/2 teaspoon crushed red pepper; 3 Tablespoons oregano; 2 tablespoons basil; a pinch of thyme; a whole bayleaf; 1 teaspoon sugar. (Optional add 1/2 cup finely chopped bell pepper and/or mushrooms) Stir well over med-high heat until sauce just comes to a boil. Lower heat. Simmer 1 hour. While the sauce is simmering, add 1/2 cup of red wine. This should give you enough sauce for several meals. Freezes very well, but don't use a plastic container--the sauce will stain the container. Variation - meat sauce-- to the above you can add ground meat (it's okay to add it raw, it will cook in the sauce) or strips of steak, etc. Simmer for 2 hours. For a truly delicious sauce use Italian sausage. Poke a few holes in each sausage and cook the sausage in a frying pan about half way through. Drain off the excess fat. Then add to the sauce. Simmer sauce at least three hours. You may have to skim some fat off the top of the sauce before serving. I'm one of those cooks who cooks without recipes, so if I've confused you don't hesitate to send me an E-mail recipe and I'll try to clarify. Patricia