Devestating Tomato Sauce

Name: Devestating Tomato Sauce
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 1 huge pot of sauce, 10-12 serving(s)
Ingredients: 3 tablespoons olive oil; 1 medium onion, chopped relatively fine; 5 garlic cloves, minced fine; 6 cups tomato sauce (I prefer roasted garlic); 1 bay leaf; 2 teaspoons dried basil; 1 teaspoon sugar; 1/4 cup parmesan cheese, grated or 1/4 cup romano cheese; 1 1/2 teaspoons salt; 1/8 teaspoon black pepper; Worcestershire sauce, 1 big splash

Submitted by Megohm

"Aptly named for it's "bring you to your knees-good" quality. Heh, heh. (VERY easy, too)"

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Ready In:: 4hrs 10mins
Ingredients:: 11
Yields:: 1 huge pot of sauce
Serves:: 10-12

ingredients

3 tablespoons olive oil
1 medium onion, chopped relatively fine
5 garlic cloves, minced fine
6 cups tomato sauce (I prefer roasted garlic)
1 bay leaf
2 teaspoons dried basil
1 teaspoon sugar
¹⁄₄ cup parmesan cheese, grated or 1/4 cup romano cheese
1 ¹⁄₂ teaspoons salt
¹⁄₈ teaspoon black pepper
Worcestershire sauce, 1 big splash

directions

Sweat the onions in oil till translucent, over medium, then add garlic and cook for a minute or so, but don’t let it burn.
Add all remaining ingredients.
Let it simmer, covered, on low heat for 3-4 hours.
For extra flavor, (and more substantial food) add either meatballs, saute ground beef or pork (or both! I don’t care!), chicken breast, leg, whatever you’ve got.

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RECIPE SUBMITTED BY

Megohm

Culinary school drop-out (happy cook)! My name is Meg, as my public name might suggest, and I'm 20 years old. So far, I've been a cook my whole life, at home and in restaurants, working as a Baker's Assistant right now. I was raised in a commercial bakery and general store as well run by my aunt and mom. I'm engaged to an amazing guy, who I met in high school in a restaurant prep course. We both went to college for Culinary Arts/Chef Training, but neither found the program very satisfying. As it stands, we're both happiest cooking, so long as it's not in a kitchen lab. I've been nosing around 'Zaar since I was about 13 or 14, and it's been a huge source of learning for me, back when I didn't even know what a roux was, haha. If you've seen me around before, I'm the former SugarMegnolia. Also, I write a blog, however, I'm not always the best at keeping up with it, but try to put in my best effort whenever I get around to writing. The link is here, please give it a quick look-see!

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