The Best Tomato Sauce Ever
Marcella Hazan’s Tomato Sauce is an all time classic Italian recipe. It’s rich, tasteful, and subtle. I’m none of those things, and my cooking sure as hell ain’t subtle. I want to bludgeon you with flavor with the power of a Conor McGregor left hand. That’s why we get along.
I’m not just saying that I adapted a classic recipe and made it better (I did). I’m saying that this is the best tomato sauce in the entire history of tomato sauce. That Sunday gravy your Nonna makes, this slays it. Your mother’s best, your best attempt, mine kills it to death. That incredible pasta you had in that little family run restaurant on your romantic trip to Rome, throw it in the garbage, mine’s going to trample all over your fond memories.
Best part: the whole thing takes an hour and change, not all day.
1 head of garlic
2 really big, or 3 regular sized onions, sliced
28oz. can of plum tomatoes
5 T butter (Hazan was so right about this)
1 t honey
1 box bucatini
Grated parmesan cheese
Vegetarian fake ground beef (optional)
Preheat oven to 350F
Cut the garlic in half across the equator. Rub some olive oil on the inside of each half, close it back up, wrap it in aluminum foil, throw it in the oven, and roast for 1 hour.
Meanwhile, get a big pot hot over medium heat. Pour a glug of olive oil in (this is no place to be cheap), add the onion slices and big punch of salt. Stir that up to combine and coat the onions in the oil.
Caramelize those onions. Leave them over the heat without stirring for 10 minutes then stir. Repeat that 3 or 4 times until your onions are chocolate brown and your kitchen smells like onion and garlic heaven.
Add the tomatoes and their juice, butter, honey, another punch of salt, and a couple of cranks of pepper. Stir, cover, and let that simmer on the lowest heat for 45 minutes.
Boil a big pot of water and cook your bucatini for 2 minutes less than the instructions say to.
Once your garlic is done, pull it out, and squeeze the soft, roasted garlic into the pot of sauce.
When the time is up for the sauce, break out your blender. Carefully transfer your tomato sauce from the pot to the blender, and blend until smooth (you can use an immersion blender, but I like my VitaMix better for texture purposes)
Pour the sauce back in the pot. Throw the pasta in. Stir and cook the bucatini in the sauce for 2 minutes.
Serve in a bowl, hit it with some cheese and a little more pepper.
You just made the best pasta sauce ever. Enjoy it, share the recipe with your friends, buy my book on Amazon for a pre-order price of $11.62