If you read my post Marvelous, Moist, Meaty Meatballs then you are familiar with my Italian neighbor in Lugano, Switzerland. She is the one who taught me how to make these amazing meatballs. So, what’s a good meatball without an equally delicious sauce?
I always thought that a really good marinara sauce took hours and hours of stirring and simmering, stirring some more and simmering some more. While this is true in some scenarios, it was not true in my wonderful Italian neighbor’s repertoire of amazing sauces.
She taught me a very simple recipe for an absolutely amazing marinara sauce. If you start your sauce before starting your meatballs you will have an awesome pairing of sauce, meatballs and a side of pasta.
The trick to this sauce is simplicity, a little love and just the right amount of time to cook off the rawness of the tomato sauce.
Today, it reminds me of Marcella Hazan’s Tomato Sauce but back then I didn’t even know who Marcella Hazan was. I wonder if my Italian neighbor did? I’m sure she did … she knew everything … she was just amazing! I hope I do her proud in passing on the wonderful recipes she shared with me during my incredible journey in Switzerland.
Okie doke then … let’s get to it we have meatballs waiting to be dressed!
- 2 cans tomato sauce (I use San Marzano remember only the finest ingredients)
- 1 1/2 TB tomato paste
- 1 TB extra virgin olive oil
- 1 TB butter
- 2 tea Oregano
- A pinch or two of sugar
- Red Pepper Flakes, to taste
- Salt and pepper, to taste
- In a sauce pan, add EVOO and melt butter
- Stir in tomato paste
- Cook for approximately 2 to 3 minutes
- Add tomato sauce, oregano, red pepper flakes, sugar, salt and pepper.
- Stir to incorporate ingredients
- Cover and simmer on low approximately 30 to 45 minutes
- Adjust sugar, salt and pepper to taste before serving