Sunday Sauce

Irony plays a large role in my life.  As it would happen the day that I received my copy of The Frankies Spuntino Kitchen Companion and Cooking Manual my husband actually dined at their restaurant on Clinton Street.  This cookbook is a beauty & I highly recommend.  This book and The Cooking Channel's show Extra Virgin have me Italian inspired.  A week or so ago Gabriele Corcos and Debi Mazar made his family's recipe of "Red Sauce". The concept of family recipes is so fascinating. So special.  Many people refer to red sauce as Sunday sauce, because it takes an entire Sunday morning for it to cook.  Trust me the 4 hours are well worth it, just be prepared.  This is my version of an Italian classic.  I promise you, you will enjoy!

Sunday Sauce
inspired by The Spuntino's Tomato Sauce 
makes 1 quart

1/2 cup olive oil
1/2 cup hearty red wine
2 tablespoons of minced garlic
1 teaspoon red pepper flakes
2 28 oz cans of peeled whole tomatoes
Sea Salt and black pepper

In a dutch oven warm the olive oil, add garlic and allow to brown but NOT burn (just watch closely and stir often).  In a large bowl empty the cans of tomatoes, juice and all.  With your hands break apart the whole tomatoes into medium sized chunks (you don't want to loose any of the liquid).  When the garlic has browned add the red pepper flakes and give it a good stir. Allow to infuse the oil for about 3 minutes.  Then add the tomatoes, wine & S&P.  Bring to a boil and then allow the sauce to simmer for at least 4 hours, stirring often.  Taste and season as needed. 

Beautiful!

Because of the amount of time this takes I have been preparing it a night or two before I actually need it.  The longer it sits the better it gets.
The long simmer allows the water to completely evaporate and the oil, tomatoes, and wine to become one.  Hope you enjoy!