This rich, restaurant-quality sauce was tucked into the family recipe notebook among the simpler dishes. It reads like something Grandma picked up from a chef friend and lovingly copied down for special occasion dinners.
Ingredients
- 2 oz minced garlic
- 3 oz diced onions
- 1/2 tbsp crushed red peppers
- 2 oz chicken base
- 10 oz sundried tomatoes, chopped
- 6 oz tomato paste
- 16 oz crushed tomatoes
- 8 oz tomato sauce
- 4 oz tomato juice
- 1 bay leaf, whole
- 1 bunch fresh basil, chopped
- 1/2 bunch fresh thyme
- 1/2 bunch fresh rosemary, chopped
- 1/4 tsp oregano
- 1/4 tbsp ground black pepper
- 1 tbsp salt
- 2 cups white wine
- 3 cups heavy cream
- 1/2 cup olive oil
Instructions
- In a sauce pan, add the olive oil, garlic, and onions.
- Sauté for 2 minutes until fragrant and softened.
- Add all remaining ingredients — crushed red peppers, chicken base, sundried tomatoes, tomato paste, crushed tomatoes, tomato sauce, tomato juice, bay leaf, fresh herbs, oregano, black pepper, salt, white wine, and heavy cream.
- Stir everything together and cook the sauce for 20 minutes, stirring occasionally.
- Remove the bay leaf before serving.
