Maxine's Tomato Sauce
Large pot
Box grater
1.
Heat olive oil in a large pot over medium heat. Break the sausage into small pieces and add them to the pot. Cook, stirring occasionally, for 8 to 10 minutes until browned. Using a slotted spoon, transfer the sausage to a medium bowl. Pour off most of the rendered fat, leaving about 2 tablespoons in the pot.
2.
Add the diced onion to the pot and cook over medium heat until translucent, about 10 to 15 minutes. Adjust the heat if needed to prevent browning. Onions develop flavor when cooked lower and slower, caramelizing their sugars from the inside rather than browning them on the outside.
3.
Stir in the tomato paste and cook for about two minutes, stirring frequently. Add the minced garlic and cook for one minute more, until fragrant.
4.
Return the sausage to the pot. Using a box grater, grate the tomatoes directly into the pot, discarding the skins. Alternatively, you can add canned tomatoes. Stir in the red wine, balsamic vinegar, herbs, salt, and pepper. Bring the sauce to a faint boil, then immediately reduce the heat to a low simmer. Simmer for 45 minutes, or 30 minutes if using canned tomatoes. This is a fairly thick sauce—if it seems too thick, thin it with a splash of red wine. Taste and adjust seasoning as needed.
5.
Stir in the butter, one tablespoon at a time, making sure each is fully incorporated before adding the next.
6.
Serve the sauce over your favorite pasta, or use it to fill lasagna or top malfatti.
Maxine Wolosz’s Tomato and Meat Sauce can be made up to four days ahead and refrigerated, or frozen for up to six months.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground Italian sausage, removed from their casing
- 1 medium yellow onion, diced
- 3 ounces tomato paste
- 2 cloves garlic, minced or microplaned
- 1 ½ cup red wine
- 1 ½ tablespoon balsamic vinegar
- 4 pounds of tomatoes or 2 28-ounce cans of whole San Marzano tomatoes
- 1 tablespoon finely chopped rosemary
- 1 tablespoon finely chopped thyme
- 1 tablespoon finely chopped basil
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons chilled butter, divided into three
Cook's Notes
This is my mother’s tomato sauce recipe. It is a workhorse staple in our home with bright acidity and depth of flavor. Fresh tomatoes will need a little extra time to cook down than the canned tomatoes.