Recipe courtesy of Jimmy John Liautaud
Jimmy's Grandma's Tomato Sauce with Bucatini
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 625
- Total Fat
- 21
- Saturated Fat
- 12
- Carbohydrates
- 92
- Dietary Fiber
- 10
- Sugar
- 23
- Protein
- 23
- Cholesterol
- 49
- Sodium
- 1910
- Total: 5 hr 40 min
- Active: 40 min
Ingredients
1 stick (8 tablespoons) unsalted butter
5 cloves garlic, minced
1 large sweet onion, such as Vidalia, finely diced
Two 6-ounce cans tomato paste
Two 28-ounce cans tomato sauce
2 cups low-sodium chicken broth
1/2 cup lightly packed fresh basil leaves
1/2 cup grated Parmesan, plus more for garnish
1 teaspoon sugar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound bucatini, cooked to al dente
Directions
- Preheat the oven to 275 degrees F.
- Place a large roasting pan over 2 burners set to medium heat. Add the butter, garlic and onions and sweat for 6 to 7 minutes. Add the tomato paste and cook for 2 to 3 minutes more. Add the tomato sauce and chicken stock and bring to a simmer. Cover with foil and transfer the pan to the oven for 5 hours, stirring every 30 minutes. (Baking in the oven ensures the sauce cooks down without burning.)
- Transfer the sauce to a blender along with the basil, Parmesan and sugar, and blend well. Season with salt and pepper. Toss the cooked pasta with the sauce. Serve in shallow bowls, garnished with Parmesan.