Pasta

Spaghetti Sauce

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

  1. Brown sausage in a separate pan, then set aside.
  2. Add oil to a medium-low pan.  
  3. Add anchovy fillets and cook slowly until dissolved in the oil. 
  4. Sautee shallot on low, then add garlic slowly until soft but not brown.
  5. Pour a can of plum tomatoes into a bowl and use your hands or a masher to crush them. Add to pot.
  6. Add the remaining ingredients, then simmer on low for 20-35 min., or until the flavor has deepened and the sauce has thickened slightly. 
  7. Add lemon juice.
  8. Sauce may be used immediately, but I prefer to make it the day before, save in an airtight container.