Botticelli’s rich Italian tomato sauce – Recipe
Botticelli's rich Italian tomato sauce – Recipe
Make plenty of the sauce at one time
I do not exaggerate when I say that I have spent about 35 years perfecting my Italian tomato sauce. As I have stated before, I have many different tomato-based sauces that I use with different kinds of Italian food (e.g., see my or recipes), but this is my favorite. It is fabulous with lasagna and other cheese and noodle dishes that require a rich and zesty tomato sauce. I always make this sauce with Italian sausage (try my fresh Italian sausage). Sometimes I will use meatballs instead. But the sausage gives a wonderful flavor to the sauce and vice versa. I also make a lot of sauce at one time, because it has to cook for 4 hours. Later, I will show you how you can bottle the sauce to preserve it.
Ingredients (it is enough to make two large pans of lasagna – or 10 to 12 servings of spaghetti):
