Recipe Courtesy Rocco DiSpirito
from Savoring Time in the Kitchen
Serves 6
3 cloves garlic, crushed
1/2 yellow onion, peeled and chopped
3 tbsp olive oil
Chili flakes to taste
2 28-ounce cans tomato puree
1 28-ounce can crushed tomatoes
1 tbsp tomato paste
1 tsp sugar
1 cup chicken stock
Red pepper flakes to taste
Salt to taste
Heat the olive oil in a large sauce pot (large enough to hold all of the rest of the ingredients) over medium heat. Saute the garlic and onion about 10 minutes or until garlic is tender and onions translucent, but do not brown. Add the chili flakes to taste.
Stir in all the tomato ingredients. Add the chicken stock into one of the 28-oz cans and fill it the to the top with water and add that plus the sugar to the pot. Stir and bring to a simmer. Season with salt to taste and cover. Simmer the sauce for approximately 1 hour. The sauce should be thin, but not watery. Uncover and simmer longer if it is too thin or add a little water if is too thick.