Description
I’ve been perfecting this recipe for over 10 years. Melting just a little cheese in the sauce adds great richness without overwhelming the tomatoes. And it’s easy to keep these ingredients stocked in the house! Makes for amazing leftovers!
Ingredients
- ½ cup olive oil
- 2 white onions, diced
- 8 cloves garlic, minced
- 1 (28 ounce) can petite diced tomatoes
- 1 (28 ounce) can diced tomatoes
- 1 cup dry white wine
- 1 (6 ounce) can tomato paste
- 1 tablespoon dried oregano
- ½ teaspoon salt
- ½ teaspoon white sugar
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 3 bay leaves
- 1 cup freshly grated Pecorino-Romano cheese, divided
- ¾ cup chopped fresh basil
- ½ cup chopped fresh parsley
Instructions
- Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes. Add garlic and cook
- stirring occasionally
- until onions are translucent
- about 5 minutes more.
- Mix petite diced tomatoes
- diced tomatoes
- white wine
- tomato paste
- oregano
- salt
- sugar
- black pepper
- red pepper flakes
- and bay leaves into onion mixture; reduce heat to low
- cover Dutch oven
- and simmer
- stirring occasionally
- until flavors blend
- about 1 hour.
- Remove the Dutch oven from heat. Add 1/2 cup Pecorino Romano cheese
- basil
- and parsley into sauce; stir until cheese melts
- about 5 minutes. Discard bay leaves. Sprinkle remaining cheese over sauce when serving.
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins
Servings: 6