Sunday Sauce

ACTIVE TIME: 20 MIN. I TOTAL TIME: 3 – 6 HRS. I SERVES: 6 – 8

Ingredients:

• 1 cup of olive oil
• 15-20 garlic cloves
• 3 14.5 ounce can of San Marzano tomatoes
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 2 – 3 Italian sausages, casing removed
• Parmesan rind (optional)

Instructions:

1. Start by heating the olive oil in a large Dutch oven over medium heat.
2. Toss in the garlic cloves and cook for about 8-10 minutes, letting them soften.
3. Turn the heat down to low. Add the tomatoes, herbs and season with salt and pepper.
4. Bring to a simmer and smash tomatoes with a masher or fork.
5. Make quick, small meatballs using the Italian sausages and toss them in with the tomatoes.
6. Cover and cook the tomatoes down to a thick sauce for at least 2 1/2 hours, stirring and adjusting the temperature occasionally. Allow the sauce to cook up to a full 6 hours to develop a robust flavor.
7. Serve sauce over fresh pasta with a topping of basil and grated Parmesan.
8. Store any leftover sauce in a sealed jar for up to a week.