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Siciliana's Pasta Sauce

Onion cooked low and slow till black, 3 cans tomato, then meatballs — a 3-hour Italian red sauce

Section
Italian · Sauces
Cook Time
~3 hours
Serves
8+

Ingredients

  • Mazola oil (to coat pan)
  • 1 medium onion
  • 2 (18 oz) cans tomato paste
  • 1 (15 oz) can tomato sauce
  • 5 small cans water
  • Meatballs (prepared separately)

Directions

  1. Coat a large sauté pan with Mazola oil. Sauté 1 medium onion on low heat until it turns black — about ½ hour.
  2. Stir in 2 cans (18 oz each) tomato paste. Cook until darkened, about 1 hour.
  3. Add 1 can (15 oz) tomato sauce. Continue cooking until deepened, about 1 more hour.
  4. Transfer everything to a large pot. Add 5 small cans of water and meatballs.
  5. Cook together for 1 more hour until meatballs are fully cooked through.
  6. Serve over pasta.
Note: The key is patience — cooking the onion and paste separately to blackening builds deep, complex flavor. Don't rush any step.