My father made the most delicious & satisfying Italian Red Sauce. It slowly cooked for hours. He usually added some sort of red meat which only enhances the intensity of its flavor.

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Name: Dominick Caporino's Italian Red Sauce
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6
Cuisine: Italian
Ingredients: 1 tablespoon Extra virgin olive oil; 1 Medium Onion chopped; 1 Stalk Celery chopped; 1-2 cups Red wine (I prefer Merlot); 1 6oz can Tomato paste; 1-2 tablespoons Dried Basil; 1-2 teaspoons Dried oregano; 1 28oz can Tomato puree; 28oz Beef Broth; 1-2 tablespoons sugar; 1 Salt to taste; 1 Pepper to taste; Choice of meat **(see instructions)

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INGREDIENTS

1 tablespoon Extra virgin olive oil
1 Medium Onion ; chopped
1 Stalk Celery ; chopped
1-2 cups Red wine ; (I prefer Merlot)
1 6oz can Tomato paste
1-2 tablespoons Dried Basil
1-2 teaspoons Dried oregano
1 28oz can Tomato puree
28oz Beef Broth
1-2 tablespoons sugar
1 Salt ; to taste
1 Pepper ; to taste
Choice of meat ; **(see instructions)

Servings

INSTRUCTIONS

Add the chopped onion, celery into a large pot (dutch oven) and sauté the vegetable on a medium to low heat for approximately 10 minutes, until soft but not browned.

Add the garlic & dried herbs and sauté for approximately 1-2 minutes (usually until you can smell the garlic cooking)

Add the red wine and on a medium to high heat, reduce the wine until it is reduced into the vegetables. It may take approximately 5-10 minutes, but you want it fully reduced

Add the tomato paste, dried herbs and cook at a low heat for about 5 minutes, continually stirring so the paste does not burn

Then add the tomato puree, tomato sauce, beef broth, sugar and let it cook for about 5 minutes (you can add more sugar if you prefer a sweeter sauce)

If you choose to do a roast (this recipe would be called ‘daube’), you would sear the whole roast meat in about 1 tablespoon of oil in the pot prior to sautéing the vegetables, for approximately 2-3 minutes on all sides, then remove the roast from the pot and begin with this recipe.

The meat will be so tender & helps flavor the sauce, too.

**If you choose to make it with 'chicken' (which is 'chicken cacciatore') then substitute the 'beef broth' to 'chicken broth'

Bring the sauce to a boil then reduce & cover to low/simmer heat and cook for at least 3 hours…the longer, the better. (I usually start this recipe early, and usually cook it for 4-5 hours)

Season with salt & pepper to taste..cook for a few more minutes.

Cook your pasta according to the instructions on the box (about 1lb.)

(you can serve it with a side of garlic french bread)

The number of servings depends on you...usually 4-6 servings

This makes a delicious Sunday dinner meal!

NOTES

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Dominick Caporino's Italian Red Sauce

1 tablespoon Extra virgin olive oil
1 Medium Onion chopped
1 Stalk Celery chopped
1-2 cups Red wine (I prefer Merlot)
1 6oz can Tomato paste
1-2 tablespoons Dried Basil
1-2 teaspoons Dried oregano
1 28oz can Tomato puree
 28oz Beef Broth
1-2 tablespoons sugar
1 Salt to taste
1 Pepper to taste
 Choice of meat **(see instructions)

Add the chopped onion, celery into a large pot (dutch oven) and sauté the vegetable on a medium to low heat for approximately 10 minutes, until soft but not browned.

Add the garlic & dried herbs and sauté for approximately 1-2 minutes (usually until you can smell the garlic cooking)

Add the red wine and on a medium to high heat, reduce the wine until it is reduced into the vegetables.  It may take approximately 5-10 minutes, but you want it fully reduced

Add the tomato paste, dried herbs and cook at a low heat for about 5 minutes, continually stirring so the paste does not burn

Then add the tomato puree, tomato sauce, beef broth, sugar and let it cook for about 5 minutes (you can add more sugar if you prefer a sweeter sauce)

**At this time, you would add the meat you choose to cook in the sauce such as meatballs or roast (both slightly under cooked; I usually make my meatballs (slightly large) and bake them in the oven @ 350 degrees for approximately 10 minutes (about 1lb.) *Do not add the fat from the pan into the sauce.
If you choose to do a roast (this recipe would be called ‘daube’), you would sear the whole roast meat in about 1 tablespoon of oil in the pot prior to sautéing the vegetables, for approximately 2-3 minutes on all sides, then remove the roast from the pot and begin with this recipe.
The meat will be so tender & helps flavor the sauce, too.

**If you choose to make it with 'chicken' (which is 'chicken cacciatore') then substitute the 'beef broth' to 'chicken broth'

Bring the sauce to a boil then reduce & cover to low/simmer heat and cook for at least 3 hours…the longer, the better. (I usually start this recipe early, and usually cook it for 4-5 hours)
 
Season with salt & pepper to taste..cook for a few more minutes.

Cook your pasta according to the instructions on the box (about 1lb.)
(you can serve it with a side of garlic french bread)

The number of servings depends on you...usually 4-6 servings

This makes a delicious Sunday dinner meal!

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Nutrition

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Serving Size: 1 Serving (26g)
Recipe Makes: 6 Servings

Calories: 18
Calories from Fat: 10 (56%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 6.1mg		0 %
Potassium 44.3mg		1 %
Total Carbohydrate 1.9g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 1.5g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 18

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