Tomato Sauce
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Components
Tomato Sauce
- 1/4 cup olive oil
- 6 garlic cloves, very finely sliced
- 2 sprigs basil
- 2 28-ounce cans entire peeled tomatoes
- Kosher salt, newly ground pepper
Meatballs and Assembly
- 3 thick pieces white sandwich bread, crusts got rid of
- 2 big eggs, beaten to mix
- 2 garlic cloves, carefully sliced
- 1/3 cup fresh whole-milk ricotta
- 1/4 cup carefully sliced prosciutto
- 1/4 cup carefully sliced parsley
- 1/3 cup grated Parmesan, plus more
- 3/4 teaspoon fennel seeds
- 3/4 teaspoon dried oregano
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon carefully ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 1/4 teaspoons kosher salt, plus more
- 1 pound hamburger chuck, ideally 20% fat
- 2 tablespoons olive oil, plus more
- 12 ounces spaghetti
- Torn basil (for serving; optional)
Unique Devices
- A spice mill or mortar and pestle
Preparation
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Heat oil in a big heavy pot over medium-low. Prepare garlic, stirring sometimes, up until a couple of pieces are golden brown around the edges, about 5 minutes. Include basil sprigs and stir to wilt. Include tomatoes, squashing with your hands as you go, and their juices; season with salt and pepper. Boost heat to medium-high; bring mix to a simmer, then decrease heat to preserve a really mild simmer. Cook, stirring periodically, till sauce is thickened and tastes have actually focused, 60 – 75 minutes.
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Do Ahead: Sauce can be made 3 days ahead. Let cool; cover and chill.
Healthy Filling Foods 