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Ingredients
- 2 anchovy fillets
- 4 cups canned whole plum tomatoes (San Marzano)
- 1 tbsp olive oil
- 4-6 cloves garlic, finely chopped and sauteed
- 2 tsp brown sugar
- Salt to taste
- A handful of basil leaves, roughly chopped
- Pinch of black pepper
- Lemon juice from 1/2 lemon
- 1/2 lb ground suasage
- 2 Shallots
The build
- Brown sausage in a separate pan, then set aside.
- Add oil to a medium-low pan.
- Add anchovy fillets and cook slowly until dissolved in the oil.
- Sautee shallot on low, then add garlic slowly until soft but not brown.
- Pour a can of plum tomatoes into a bowl and use your hands or a masher to crush them. Add to pot.
- Add the remaining ingredients, then simmer on low for 20-35 min., or until the flavor has deepened and the sauce has thickened slightly.
- Add lemon juice.
- Sauce may be used immediately, but I prefer to make it the day before, save in an airtight container.