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.