Whats the best, easy to make, homemade spaghetti sauce recipe?
IF YOU WANT A MEATLESS SAUCE: Mark Strausman’s Tomato Sauce –Makes about 9 cups If you are preparing this recipe in August or September, use fresh plum tomatoes, which are at the height of their season then. Cut them into large pieces, and run them through the food mill just as you would canned tomatoes. Slow cooking will allow the skin to melt into the sauce. For canned tomatoes, Mark likes to use Italian plum tomatoes from the Italian San Marzano Valley. (“CENTO” is one brand.) 4 (28 oz) cans whole Italian plum tomatoes 1/4 cup extra-virgin olive oil 3 cloves garlic, thinly sliced 1 tsp. crushed red-pepper flakes 1 cup Chianti or dry red wine 1 Tbsp. dried oregano 8 leaves fresh basil Salt and freshly ground black pepper to taste Purée tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat olive oil over medium heat, add garlic, and sauté until golden brown, 1 to 2 minutes. Add red-pepper flakes. While oil is sizzling, slowly add half of the puréed tomatoes
