With Bill Dixon
Pungo Prairie Tomato Sauce
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¼ Cup Good Quality Extra Virgin Olive Oil
1 Stick Salted Butter
6-8 Cloves Fresh Garlic Thinly Sliced
1 Sweet Onion Finley Chopped
4 Spring Onions Diced, Green Top Sections Reserved
1 Medium Fresh Carrot Finely Shredded
1-2 Medium to Large Dried Bay Leaf
1 Teaspoon Sea Salt
8 Grinds Fresh Ground Black Pepper
¼ - ½ Teaspoon Dried Red Pepper Flakes
1 ½ Teaspoon Oregano
1 ½ Teaspoon Dried Thyme
¼ Cup Chopped Fresh Parsley
1 Tablespoon Sugar
28 OZ Can San Marzano Tomatoes
28 OZ Can Crushed Tomatoes
¼- ½ Cup Red Wine Like A Bordeaux or Chianti
¼ Cup Grated Parmesan or Pecorino Romano Cheese
8-10 Chiffonaded Large Fresh Basil Leaves
Warm Olive Oil in a 3-5 Quart Pot with Matching Lid
Add Sliced Garlic and Sautee until Garlic just starts to turn golden. Like a really pale gold color.
Add Chopped Sweet Onion and Sautee for ten minutes over medium heat.
Add Shredded Carrot, Lower Diced Spring Onion Halves, Bay Leaf, Sea Salt, Fresh Ground Pepper, Red Pepper Flakes, Parsley, Oregano, Thyme, and Sugar. Sautee covered with lid for ten minutes over medium heat, stirring frequently.
Meanwhile Place the San Marzano Tomatoes in a bowl and crush with your hands.
Add Hand Crushed San Marzano Tomatoes, along with Crushed Canned Tomatoes to the Sautee Mixture.
Rinse Both Cans with about 1/4 can of water and add to pot.
Simmer the sauce covered with the lid for 30 to 45 minutes, stirring frequently like every ten minutes or so to prevent sticking to bottom of pot. It is important to have the sauce cook during this time rather vigorously in order to break down the acidity in the tomatoes thus yielding a sweeter, milder flavor.
After this period, add the Diced Spring Onion Tops, Red Wine, and Cheese. Continue simmering covered with the lid over low heat for an additional 30 minutes.
At the end of the cooking time add the Fresh Chiffonaded Basil Leaves and soft simmer without the lid for an additional 20 minutes.
Yields approximately 2 3/4 Quarts