The Shortest Tallman's Pasta Sauce

The Shortest Tallman’s Pasta Sauce

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Like learning how to do all types of adulting, it took me a while to learn how to make my own sauce. I tried various recipes, and some of them came out pretty good. However, there would be problems. Either it wouldn’t come out consistently good, or it was really labor intensive, or I just didn’t love it. I really had gotten to where I didn’t want to have pasta for dinner, because the sauce wasn’t tasty enough. I thought I had a sauce I loved, I used to use canned whole tomatoes and then blend the whole thing with an immersion blender… I got over that pretty quick. (I feel like I blogged about that a while back on my old blog, but I can’t find that post! That’s ok, I’ve moved past it and never make it that way anymore!)

I have finally arrived.

The Shortest Tallman's Pasta Sauce

Yay! I finally figured it out.

I have a sauce that comes out perfect every time and is easy to make. I like to make big batches and freeze it, for an easy dinner later. I have received lots of good feedback from family and friends, too, so I know it’s not just me! One of our favorite friends, who is bona fide in the kitchen, kept going on about how great it was. (yes Sandie I’m talking about you!)

In a nutshell for you experienced people: I use a combo of Tuttorosso’s tomato sauce and crushed tomatoes (yes, I’m aware that that’s cheating a little. So what?) and bulk sweet italian sausage. The rest of the usual suspects are there- onions, garlic, olive oil, and sugar. And no, you can’t make me feel bad or inauthentic about that either, because read this epicurious article. Validation, brah.

The Shortest Tallman's Pasta Sauce

Since I’m making a big batch, I used 2 yellow onions.

The Shortest Tallman's Pasta Sauce

This is how I chop onions, btw. I definitely learned this on Food Network.

The Shortest Tallman's Pasta Sauce

I know, I was the last person to know this is how you do it, but in case there is still a poor soul out there having a tough time chopping onions… I cut it almost to the end both ways, then when it looks like this, I hold it sideways and cut it so it’s all little pieces. I can’t remember how I used to do it, other than it was inefficient.

The Shortest Tallman's Pasta Sauce

We saute.

The Shortest Tallman's Pasta Sauce

Add some garlic after a while. Don’t add it at the same time, there’s a good chance you’ll burn the garlic. At least I do.

The Shortest Tallman's Pasta Sauce

The only brand of tomatoes to use. Or, at least the best. I mix Crushed Tomatoes and Tomato Sauce.

The Shortest Tallman's Pasta Sauce

After I’ve added the tomatoes, I start browning the bulk sausage- Sweet Italian is my preferred.

The Shortest Tallman's Pasta Sauce

I add some of this stuff, too. I can’t say I ever use fresh herbs…

The Shortest Tallman's Pasta Sauce

Once the sausage is browned, I add it to the sauce! Yes, I drain out the fat from the sausage, but one needn’t be too careful. It adds flavor!

What you’ll need:

Extra virgin olive oil
Yellow Onion
Minced garlic
Tuttorosso Crushed Tomatoes with Basil
Tuttorosso Tomato Sauce
Dried basil
Dried oregano
Dried parley

When I make a big batch:
Saute chopped onions (2 yellow) in enough olive oil to coat the bottom of the pot. Once they look translucent, add 1 tablespoon of garlic, let that simmer for a couple minutes.

Next, add 2 cans of crushed tomatoes and 2 cans of tomato sauce (28 oz. size). Add about 1 tsp of each spice, and salt. Add however it looks good to you, but remember that dried spices can be potent and the tomato products are pre-seasoned! After you’ve added all that stuff, just let that simmer on low. (Sometimes I even use 5 or 6 cans! Crazy town.)

While the sauce is simmering, brown the sausage (2 lbs). When it’s browned, drain the fat and add the sausage to the sauce. Let it all simmer for 2 hours. (I use a splatter screen to avoid a mess.)

When it gets close to the end, taste it. I usually find that 1 tablespoon of regular white sugar finishes it off perfectly. Don’t add too much! Taste-test it. I usually can freeze either half or 2/3 of it, depending on how many cans of tomatoes I used.

*You might want to have a can of tomato paste at the ready. If you only have an hour to let the sauce thicken, tomato paste will help.

You really can’t go wrong with this sauce- if there was a way, trust me, I would have already done it. Just keep tasting and adjusting!

There are so many variations on red pasta sauce! What is your favorite recipe?

PS!!! Did you get your copy of Hands Free Life by Rachel Macy Stafford yet??? I’m telling you what, life changing stuff in there! My e-book club starts October 3rd! Get yourself a copy asap so you can join in!

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