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“My Italian Grandma Taught Me This Method, and I’ve Never Stopped Using It!”
There are certain recipes and cooking techniques that transcend generations. Some are passed down like family heirlooms, cherished and preserved, bringing comfort and nostalgia with every bite. For many of us, those timeless methods are tied to memories of a beloved grandmother in the kitchen, weaving magic into every dish. One such method that has been passed down in my family is a simple, yet incredibly effective technique for making Italian-style pasta sauce—a method my Italian grandmother taught me years ago, and one I’ve never stopped using.
This is more than just a recipe; it’s a lesson in the heart of Italian cooking: simplicity, fresh ingredients, and patience. If you’ve ever wondered how Italian grandmothers manage to make the most incredible, flavorful dishes with seemingly little effort, this is the secret.
The Secret Method: Slow-Cooked, Flavor-Packed Sauce
My grandma’s pasta sauce wasn’t something you could rush. It was all about slow, careful cooking, allowing the flavors to develop and meld together into a sauce that was rich, vibrant, and comforting—just like her. Here’s how she taught me to make the best Italian sauce, and it’s a method that continues to impress every time.
Ingredients:
- 2 tablespoons olive oil (preferably extra virgin)
- 1 medium onion, finely chopped
- 3-4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes (or fresh, ripe tomatoes if in season)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground pepper to taste
- Fresh basil leaves (a handful, torn)
- A pinch of red pepper flakes (optional for a little heat)
- 1/4 cup red wine (optional, but highly recommended for depth of flavor)
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