COOKED SAUCE
MAKES ABOUT 1½ GALLONS (24 CUPS)
2½ Spanish white onions, finely chopped
1¾ cups olive oil
¼ cup salt
2 tablespoons black pepper
3 beef short rib bones
3 pork neck bones
4 quarts canned peeled tomatoes, preferably Tuttorosso or Redpack
1 (56-ounce) can tomato puree, preferably Suzy Bell
In a large saucepot, combine the onions, olive oil, salt, and pepper and cook over medium heat until the onions brown.
Add the bones and turn the heat down to low. Allow the bones to render for about 15 minutes while stirring occasionally.
In a large bowl, crush the peeled tomatoes by hand until they have a chunky consistency. Add the crushed tomatoes and tomato puree to the pot and simmer for 2 hours, stirring every 5 minutes. Like we said, it’s a labor of love.
MARINARA SAUCE
MAKES ABOUT 1½ GALLONS (24 CUPS)
2½ Spanish white onions, finely chopped
1¾ cups olive oil
¼ cup chopped garlic
2 tablespoons red pepper flakes
1¾ cups white wine, preferably Chardonnay
4 quarts peeled tomatoes, preferably Tuttorosso or Redpack
1 (56-ounce) can tomato puree, preferably Suzy Bell
1 bunch fresh flat-leaf parsley, leaves and stems chopped
1 tablespoon dried oregano
¼ cup salt
2 tablespoons black pepper
20 fresh basil leaves
In a large saucepot, combine the onions and olive oil and cook over medium heat until the onions brown. Add the garlic and red pepper flakes and stir until the garlic has browned.
Add the white wine and let it cook for 3 minutes.
Meanwhile, in a large bowl, smash the peeled tomatoes by hand until they reach a chunky consistency.
Add the crushed tomatoes and tomato puree to the pot. Season with the parsley, oregano, salt, and pepper.
Cook over low heat for 1 hour, and finish with torn basil leaves before serving.
PIZZA SAUCE
MAKES ABOUT 2½ CUPS
Get a can of peeled Italian plum tomatoes—preferably Tuttorosso or Redpack, but California tomatoes are just as good. For one pizza, use a 20-ounce can. Pour the tomatoes into a bowl and smash them with your hands until they have the consistency of a chunky sauce. Add 3 pinches of salt and ¼ cup olive oil. That’s it, plain and simple.
SEAFOOD FRA DIAVOLO SAUCE
MAKES ABOUT 1½ GALLONS (24 CUPS)
4 quarts canned peeled tomatoes, preferably Tuttorosso or Redpack
1¾ cups olive oil
½ cup chopped garlic
¼ cup red pepper flakes
1 bunch fresh flat-leaf parsley, leaves and stems chopped
4 chowder (or quahog) clams, scrubbed
8 mussels, scrubbed and debearded
2 cups white wine, preferably Chardonnay
3¾ cups clam juice
¼ cup salt
2 tablespoons black pepper
20 fresh basil leaves, torn
In a large bowl, smash the tomatoes by hand until they reach a chunky consistency. Set aside.
In a large saucepot, combine the olive oil, garlic, red pepper flakes, parsley, clams, and mussels and cook over low heat until the garlic browns.
Add the white wine and cook for 3 minutes more. Add the clam juice.
Add the tomatoes, salt, and black pepper and cook for 1 ½ hours. Finish the sauce with the basil before serving.