Best Sauce on Earth

Ciao a tutti!

I’m going to be sharing something extra special with you today. It’s one of my specialties, and it’s so incredibly delicious that a few years back my fiancé had officially dubbed me ‘The Sauce Lady’. This is one of those recipes I basically eyeball and can whip up simply because I’ve made it so many times, but for the purpose of sharing my sauce with you all, I was careful to take down measurements.

One tip I would like to recommend is to buy some mozzarella to slice up and dip into the sauce as a side snack. You won’t regret it.

Cheese just happens to be one of my guilty pleasures. In my opinion, it makes everything better! So, needless to say, cheese + sauce = one great day.

This sauce can be frozen, as well as pressure canned.

Time: Including prep – approximately 1 hour 30 min

Ingredients:

Five 28oz cans of crushed tomato sauce of your choice. I prefer Tuttorosso.
1 whole bulb of garlic, chopped.
Olive Oil
1 teaspoon black pepper
1 tablespoon + 1 teaspoon Coarse Kosher Salt
1 tablespoon garlic powder
3 tablespoons white sugar
1 bag fresh basil, rinsed and dried. You can chop the leaves if you don’t like them whole.

Prep:

Peel and chop garlic.

Rinse, pat basil dry with paper towel. Keep leaves whole or chop if you like.

Put to the side.

Directions:

Coat the bottom of an 8qt. pot with Olive Oil, about 3-4 tablespoons.
Heat the pot on medium heat, approximately 4 minutes.
Add the chopped garlic. You may want to lower the heat just to make sure the oil won’t splatter as you add the garlic.
Stir for about 4 minutes. Be careful not to burn the garlic.
Slowly add the cans of sauce to the pot.
Stir for approximately 10 minutes.
Add 1 teaspoon of pepper.
Add 1 tablespoon + 1 teaspoon of salt.
Add 1 tablespoon of garlic powder.
Stir for approximately 15 minutes.
Add 2 tablespoons of white sugar.
Stir for 5 minutes.
Add the basil.
Simmer for 1/2 hour.
Mangia!