Make it on Sunday ★ Open a jar on Monday ★ We don’t judge ★
How To Make Real Sauce
"Tell the people they don't need to buy a jar...
...Only when they're too busy." - Mom
We learned this recipe from Mom. She learned it growing up in Brooklyn.
Keep scrolling to see how it's done.
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The Real Recipe
SHOPPING LIST
- Three 28 oz cans of good tomatoes
- One medium onion
- One head of garlic (you'll use 3-5 cloves)
- Extra virgin olive oil
- One pack of fresh basil
- Dried oregano, garlic powder, or red pepper flakes (optional)
- Kosher salt
- Black Pepper
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TAKE YOUR TIME
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USE GOOD INGREDIENTS
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EMBRACE THE DISHES
MAKE IT THE ITALIAN WAY
Step 1. Coffee.
It’s probably early. Make yourself a cup of coffee in the Moka pot or the percolator.
Step 2. Ingredients.
Double-check that you’ve got everything. If you’re missing an onion or you realize cousin Joey is coming and you’ll need another can of tomatoes, now’s the time to run back to the store.
Step 3. Wine.
Wait—it’s 3 in the afternoon already? Forget the coffee. Pour yourself a glass of wine. Pour another glass for anyone who's near the kitchen.
Step 4. Peel and Chop.
Chop the onion into small pieces and slice the garlic thin. Bonus points if you use an old steak knife like my Mom.
Step 5. Music.
Pause and put some music on. Search for the Madone Italian Supper Club playlist on Spotify.
Step 6. Heat the Olive Oil.
Put a big, heavy pot on medium heat. Add a good swirl of olive oil and let it warm up.
Step 7. Cook Until Soft.
Toss in the onion. Cook for a few minutes until it's soft. Add the garlic and let it cook for a minute, no more than two. Watch carefully—burnt garlic will ruin the sauce.
Step 8. Crush the Tomatoes.
Crush them by hand if you’re feeling traditional (but careful, they squirt). If you don’t feel like scrubbing your shirt later, use an immersion blender.
Step 9. Add the Seasoning.
Season with salt and black pepper. If you like, you can add other spices like oregano or a few pinches of Meatball Blend seasoning mix.
Step 10. Simmer.
Turn the heat to low and let the sauce simmer for at least an hour. Stir now and then so it doesn't burn to the bottom. Add your fresh basil toward the end.
Scroll Down for important BONUS TIPS ⬇
BONUS TIP #1
Meat = Flavor
Whether you make the sauce from scratch or open a jar... it always tastes better when you slow cook some meatballs or sausage in it.
THE BEST EASY MEATBALLS ⬇
- 1 lb ground beef (80/20 is best)
- 1 lb ground veal or pork
- ⅔ cup plain breadcrumbs
- ⅔ cup finely grated Pecorino Romano
- One egg
- 3 tablespoons olive oil
- 1¼ teaspoons kosher salt
- 2 teaspoons Meatball Blend seasoning (or substitute with 2 teaspoons minced fresh garlic, 2 teaspoons minced fresh onion, 1 teaspoon dried oregano, and a pinch of black pepper)
1. Mix.
Combine everything in a large bowl. Use your hands to mix just until combined. Do not overwork the mixture. This keeps the meatballs tender.
2. Shape.
Roll the mixture into golf ball-sized meatballs, or whatever size you like. Place them on a large plate or baking sheet.
3. Chill.
Refrigerate the shaped meatballs for 30 minutes. This helps them hold their shape better during cooking. (Optional.)
Option 1: Pan-Fried
Heat a swirl of olive oil in a large skillet over medium heat. Add the meatballs in batches. Sear for 2 to 3 minutes per side, turning gently until browned.
Add the browned meatballs to the pot of sauce and cook at least 30 minutes over low heat. The sauce and the meatballs will taste even better if you simmer everything for 2-4 hours. If the sauce gets too thick, add a little water (1/2 cup at a time) until the consistency is the way you like it.
Option 2: Straight Into The Sauce
If you're short on time, you can skip the pan-frying step. Transfer the meatballs directly to the pot of sauce and cook for at least 30 minutes over low heat, or until fully cooked through (160°F). Give it at least an hour for the best flavor.
BONUS TIP #2
SAUCE TASTES BETTER THE NEXT DAY
Here's an old school trick:
Make the sauce on Saturday. Let it rest in the fridge overnight. Then heat it up on Sunday.
It tastes better AND makes dinner easier.