Maxine's Tomato Sauce
Large pot
Box grater
1.
Heat olive oil in a large pot over medium heat. Break sausage into small pieces and add to the pot. Cook, stirring occasionally, for 8 to 10 minutes. Using a slotted spoon, transfer the meat to a medium bowl. Pour off rendered fat, leaving 2 tablespoons in the pot.
2.
Add diced onion to the pot and cook till translucent, not browned, 10 to 15 minutes at medium heat, longer if lower heat. Regulate the heat if you see the onions are browning. Onions develop flavor when cooked lower and slower, caramelizing their sugars from the inside rather than browning them on the outside.
3.
Add tomato paste and cook, stirring for two minutes. Add minced garlic and cook for one minute.
4.
Add sausage back to the pot. Using the box grater, grate tomatoes into the pot, discarding the skins. Alternatively, add the canned tomatoes. Add red wine, balsamic vinegar, herbs, salt, and pepper. Bring to a faint boil, then immediately lower to a low simmer. Simmer for 45 minutes, 30 minutes if using the canned tomatoes.
This is a fairly thick sauce. You can thin it with a little red wine if you need to. Taste for any salt addition. Add if desired.
5.
Add butter, one tablespoon at a time, stirring each until incorporated before adding the next.
6.
Serve over pasta, or use to fill lasagna or top malfatti.
Maxine Wolosz’s Tomato and Meat Sauce can be made four days ahead and refrigerated or frozen for 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.