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Italian | |
| 1/3 cup of extra virgin olive oil 3 onions (yellow or white), finely chopped 1 head of garlic - about 12-13 cloves, peeled and chopped 3 28 oz. cans of crushed tomatoes 2 tsp. kosher salt NOTE: Makes 24 cups Vodka Sauce, 8 cups of the base sauce 1/4 cup of vodka 1/4 cup of heavy cream A few basil sprigs Meat Sauce: 8 cups of Basic Tomato Sauce 1 pound of ground pork | |
| Heat the olive oil in a Dutch oven or a large heavy-bottomed pot over medium-high heat. When the oil shimmers, add the chopped onion. Season well with salt and pepper and cook until softened, about 5-10 minutes. Add the chopped garlic and cook until fragrant. Stir in tomatoes and season with salt and pepper. Bring the tomatoes up to a slight boil, and then lower the temperature to medium-low and simmer for about 15-20 minutes, stirring occasionally until flavors meld. You have 3 8 cup servings made, you can separate and freeze. For Vodka sauce - Combine the tomato sauce, vodka and heavy cream over medium heat until it bubbles and the vodka smell has cooked off, about 15 minutes. Add a couple of basil sprigs to the sauce and let it sit for 2-3 minutes right before serving. Add in your cooked pasta of choice to the pan to coat and warm through. For Meat Sauce - Brown ground pork until cooked all the way through. Add the tomato sauce and heat until sauce is warmed. Serve sauce over cooked pasta. | |
Unrated | |
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