There are as many variations of red sauce as there are Chef’s who cook it. I’ve made it so many times in so many different ways that’s it hard to say which way is “the best”. But no matter what, the stuff you take the time to cook at home is going to be a thousand times better than any shit you buy in a jar at the store.

But keep in mind it’s your show, if you want it spicy, add some pepper flakes, if you want it sweet add some brown sugar. The same goes with the consistency of the sauce and what you plan on using it for. If you’re using it for pizza you might want it thinner and need to run it through a blender but if you’re aim is something a little more rustic you can keep it nice n chunky.

Before any other Chef’s try to jump my ass for this being ” too simple” or anything of that sort, let me say once again, I make it simple so that my readers who are not Chefs can figure out the basics and play with it. And you have to admit this is better than any pre-made shit in a jar.

Mise En Place :

Knife and cutting board

Wooden spoon

4 QT pot

Blender (optional)

1 lb of fresh Roma Tomato’s (diced)

1 large red onion, diced

5 cloves of garlic minced

Red Wine (about a cup)

Salt and pepper

Splash of olive oil

Brown sugar

MOP ( Method of preparation)

*Pretty simple, heat up the sauce pot on med-high and add your oil. You don’t want it to be smoking but it needs to be hot enough for the garlic to sizzle when it hits.

*Cook the garlic til light brown and add your onions and continue to cook until the onion starts to change color. You got to stir constantly to make sure it doesn’t burn and this is where most people screw up. If you need to, reduce heat. Cook it, don’t burn it it. Got it ? Good…….

*Add the Red wine and let it reduce for a minute. Make sure you stir it and get and stuff of the bottom of the pan.

*Add your tomato’s and stir.

* Reduce heat to a low simmer and adjust the flavor with Salt and pepper and the brown sugar.

Other Notes: But what about the Herb’s that really MAKE a good red sauce ? That’s up to you. Personally I wont use dried herbs unless I dried them myself and know for a fact that they are still fresh and have some flavor. If not, then it’s pointless. If you want to add some “zing” I suggest adding some FRESH rosemary when you are cooking the garlic and onions since it holds up to the heat. The reason you need a bit of sugar is to balance the acids from the tomato’s since balance is the key to great food.

If your going for a rustic sauce then you don’t need to chop up the tomato’s, onions and garlic to fine, but please make sure you cook the mix and let the flavor develop.

Also keep in mind that the flavor does change with time. The longer you simmer it the better it gets. But don’t burn it. It’s a great basic sauce right off the bat but it’s also a good idea to make a large batch and freeze it.

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Thanks for reading………….