|Better than Barilla|
My family is Polish, so the only spaghetti dinners I ate growing up came out of the Kraft box. And at that point, having nothing authentic to compare them to, I actually liked them. Fast forward about 20 years. I hooked up [and subsequently broke up] with a series of Italian guys, and became spoiled by real-deal-from-Nonna's-kitchen spaghetti sauce, aka "gravy."
|If you want tasty sauce, use the best ingredients possible|
|The last of my windowsill basil ended up flavoring my pot of sauce.|
|Making sauce is meditative and not to be rushed. Do it only when you have time to putter about the kitchen.|
Spaghetti Sauce Guidelines
- Saute garlic in a liberal amount of olive oil. If desired, at this point, you can also add a chopped onion and/or a shredded carrot or a pinch of red pepper flakes [for Arrabiata Sauce]. If you're using tomato paste [Sometimes I do, sometimes I don't], add it after the garlic/onions are translucent and let it cook for a few minutes.
- Bring to a boil, then lower to a simmer. From time to time, you'll need to add some stock to the pot and stir. Continue this process [about 2-3 hours, or longer] until the sauce reaches the consistency and density of flavor that you desire. Add fresh herbs about 10 minutes before the sauce is finished. I like a chunky sauce, so I eat it as is. But if you want a "saucier" sauce, feel free to whiz it around in your food processor or blender,