Yia Yia's Sunday Sauce
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
56
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Olive Oil1 large
Onion (spanish, finely diced)6 cloves
Garlic (sliced)910 g
Beef Bones (meaty)1 cup
White Wine (dry)1 tbsp
Oregano Leaves (fresh)1
Bay LeafDirections:
1
What makes this sauce so good is the long, slow cooking time, which allows it to develop a complex flavor
2
It shouldn't simmer; there should be just a bubble rising to the surface every now and then
3
Meaty beef bones add more depth and complexity
4
(If you have beef stock, you can add two cups of it in place of the beef bones
5
) This sauce is chunky with abundant tomato and sliced garlic
6
Depending on what you're using this for, it can be served as is (over a very thick hearty pasta or as part of a braising liquid)
7
But if you were to use it for an angel hair or as a sauce for sauteed veal, you would probably want to puree it in a blender until it's uniformly smooth
8
This sauce freezes well, so you can make big batches, portion it into smaller containers, and freeze it when you need it
9
Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat
10
Add the onions and cook until translucent, 2 minutes
11
Add the salt and garlic and cook until everything is soft but not browned, about 3 minutes
12
Squeeze the tomatoes one by one into the pan, pulverizing them by hand, and pour in their juice, too
13
Add the bones, wine, oregano, red pepper flakes, if using, black pepper and bay leaf
14
Bring the sauce to a simmer, and then reduce the heat to its lowest possible setting, and continue to cook for 8 hours
15
The sauce should reduce by about one-third
16
Taste for seasoning and add more salt if necessary
17
Remove the bones and bay leaf
18
If not using right away, let the sauce cool, then cover and refrigerate for up to 1 week or freeze for up to 2 months