I do a simple tomato sauce that I learned from a friend. One 28oz can of Tuttorosso crushed tomatoes, one can of Cento San Marzano peeled tomatoes. I begin by sautéing a couple of medium sized onions and a clove of garlic sliced. Remove when 'right' and brown mild Italian sausage. If I have any left over beef or pork that will be added as well.
Once everything is browned/sautéed I throw it all in the pot and dump the tomatoes in. A bay leaf right off the bat, and then add Spice Islands Italian Seasoning the last half hour.
Going by my friend's instructions I let this simmer for 3 hours. So far so good. I was talking with another friend who has a lot of experience cooking that she said that I should only let it cook one hour. That letting it go beyond that was going to overcook it and lose flavor.
So ....... what do y'all think ? Is less more in terms of cooking sauce ?
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