Recipe courtesy of Jimmy John Liautaud
Jimmy's Grandma's Tomato Sauce with Bucatini
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- Level: Easy
- Total: 5 hr 40 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 625
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 10 g
- Sugar
- 23 g
- Protein
- 23 g
- Cholesterol
- 49 mg
- Sodium
- 1910 mg
- Level: Easy
- Total: 5 hr 40 min
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 625
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 10 g
- Sugar
- 23 g
- Protein
- 23 g
- Cholesterol
- 49 mg
- Sodium
- 1910 mg
Ingredients
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.
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