Submitted by: Don Lieu
Prep Time: 20 Minutes
Cook Time: 3 Hours
Servings: 10
This goes great with my Italian Meatballs and tastes great on spaghetti squash. Because heating the tomatoes with fat causes Lycopene to become more bioavailable and because of the antioxidant rich spices, this makes for a very healthy sauce.
1 tsp. ground cloves
1 tsp. dried basil
1 tsp. sea salt
2 tbsp. coconut sugar
1/4 c. extra virgin olive oil
1 med. onion
84 oz. tomato
2 clove garlic
1/4 c. parmesan cheese
1/4 tsp. black pepper
In a large pot, saute diced onions and chopped garlic in the olive oil. Then add the pureed tomatoes, then the rest of the ingredients. When the sauce is simmering, add any sausage or meatballs (mine are posted) that you desire and leave it simmering uncovered for 3 hours so that the sauce reduces and the tomato fibers are soft. One trick I've learned is to add red wine if your tomatoes are too acidic. I did not change the recipe shown on top so that it stays authentic as possible, but I strongly recommend tripling the garlic and doubling the basil. As with anything I cook, I also add a few dashes of Vietnamese Fish Sauce to make it stronger, and I add mushrooms to sweeten the sauce. On a final note, if you plan to use my meatballs in the sauce, double my meatball recipe and then add to the sauce.
Email
Print
