But I also use my mom’s basic, cold pot, set to medium, add olive oil, fine mince soffrito and fry in olive oil, when the onions are soft add as much minced garlic as you like, stir for a minute, add tomato paste, stir and fry until dark red, add canned whole tomatoes (I use the Rosso Gargano tomatoes they sell at Costco but any will do, or if you have fresh roma tomatoes you can blanch and peel them, and add passata)
Once you have the pot bubbling, reduce to low. From here you can just cook for an hour or two for a simple sauce.
I like to fry a pork and beef blend at the beginning, remove it and add it back a bit after the tomatoes are in to get a Bolognese.
If I have time and I’m making a bigger batch, I’ll start it in the morning, add a rack or two of babyback ribs, and let simmer all day. You should be plucking meatless bones from your sauce by the time it’s done. This is more of a Sunday gravy, when people are coming over.
Some people add red wine to their tomato sauces. I rarely do that unless it’s a specific sauce that calls for it, but if I do I add it right after the tomato paste has darkened, and deglaze the pan before adding the tomatoes.
My favorite: https://www.ricardocuisine.com/en/recipes/5335-spaghetti-sauce-the-best
But I also use my mom’s basic, cold pot, set to medium, add olive oil, fine mince soffrito and fry in olive oil, when the onions are soft add as much minced garlic as you like, stir for a minute, add tomato paste, stir and fry until dark red, add canned whole tomatoes (I use the Rosso Gargano tomatoes they sell at Costco but any will do, or if you have fresh roma tomatoes you can blanch and peel them, and add passata)
Once you have the pot bubbling, reduce to low. From here you can just cook for an hour or two for a simple sauce.
I like to fry a pork and beef blend at the beginning, remove it and add it back a bit after the tomatoes are in to get a Bolognese.
If I have time and I’m making a bigger batch, I’ll start it in the morning, add a rack or two of babyback ribs, and let simmer all day. You should be plucking meatless bones from your sauce by the time it’s done. This is more of a Sunday gravy, when people are coming over.
Some people add red wine to their tomato sauces. I rarely do that unless it’s a specific sauce that calls for it, but if I do I add it right after the tomato paste has darkened, and deglaze the pan before adding the tomatoes.