Zentzano de Luca Family Spaghetti Sauce

Spaghetti sauce

by: Matt Zentz

Last night I was tired and feeling rather lazy. I almost used store bought spaghetti sauce but the winds of Friday evening and a cold glass of chardonnay pushed me into doing more work than I probably should have. But I had a full bowl of home grown ripe tomatoes begging to be used. Better boys, beefsteak, romas, and maybe even a Mr. Stripey or two. Homemade won over lazy.

I just started throwing ingredients in like a mad scientist. The tomatoes, basil, rosemary, and hot pepper were all garden fresh. The can of tomato sauce? Well, Serena accidentally opened this so I just threw it in.

The end result was a delicious meal bursting with various, robust flavors. I made nothing to accompany it, not even garlic bread. It was enough.

Servings: 6
Prep Time: 15 m
Cook Time: 1 hr

Ingredients

  • 3-4 cups fresh tomatoes, diced
  • 1 can tomato sauce (because it was already opened)
  • 1 (ish) cups of basil, minced
  • 1 tbsp rosemary, minced
  • 1 tbsp salt
  • 1/2 tbsp pepper
  • 4 cloves garlic
  • 1/2 cup kalamato olives diced
  • 1 yellow sweet onion, diced & sauteed
  • 1 hot pepper, diced & sauteed
     
  • Sagi's signature meatballs

Directions

  1. Prepare meatballs separately (about 40 minutes)
     
  2. In a large sauce pan, combine diced tomatoes, tomato sauce, basil, rosemary, salt, pepper, garlic, and kalamto olives. Bring to medium heat and let sauce reach a bubbling temp. Reduce to medium low and simmer for 30 minutes.
  3. In a separate skillet over medium heat, add 1 tbsp of olive oil and sautee diced onions and hot pepper.
  4. When onions and peppers are softened, add to the large sauce pan
  5. Add meatballs and continue simmering until heated through
  6. Prepare enough spaghetti separately to feed the crew
  7. Serve with a smile