Olive Oil(Coat the Pan)
2-3 cloves Garlic
1/2 cup RedWine
Ground Beef (Optional Substitution)
Sun Dried Tomatoes
1 Can Roasted Red Peppers
8-10 Big Red Tomatoes
2 TBSP Maple Syrup/ Honey
2-3 TBSP Tomato Paste
Spices: Salt, Pepper, Oregano, Basil, any Italian Spices
Start by coating the bottom of the large pan with good olive oil, add salt to the oil and begin sautéing onions and garlic. Pour in a good splash of red or white wine, or half a cup, and let the liquid reduce until its almost gone. After a few moments, I put in the ground turkey/chicken/(substitute beef if you prefer beef) one package of each. Add about a half a jar of chopped sun dried tomatoes, also as and optional add in, add a jar of roasted red peppers. Get the meat nice and browned, and then I add fresh cut tomatoes (the tomatoes really are what make the sauce, so try and find the deepest red, firm, but softish to the touch tomatoes.
I Listed 8-10 tomatoes but just try to get the ratio of tomatoes to meat to be how you want your sauce. If you want it super meaty, use less tomatoes, if you want less meat, more tomato'y', use more tomatoes. Fresh tomatoes can get a bit acidic, so i always add a spoonful of honey or maple syrup to take off the edge. Give a few tablespoons of tomato paste. Then I put in the spices, and of course salt/pepper...make it as you like. Then on low heat, gentle simmer, I let it go for at least an hour, sometimes two. Read the tomatoes, you want all the flavors to blend, and those tomatoes to disappear into the sauce over time, as the sauce thickens. If it gets too thick, add water/broth, if it is too thin, cook it longer, over time it will thicken (uncovered).