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For @AngryBlackLady: How I Made The Sauce, by Rachel Perrone
Browned 2 onions and ~5 cloves garlic in extra virgin olive oil - a Sicilian variety from back home, I forget the name - for a long time. 1/8
Browned 2 onions and ~5 cloves garlic in extra virgin olive oil - a Sicilian variety from back home, I forget the name - for a long time. 1/8
Browned one red bell pepper, one yellow bell pepper, some amount of mushrooms. 2/8
Browned the sausage. (These got simmered but we wound up eating them for lunch.) 3/8
Deglazed with vermouth because I forgot to pick up red wine. It& #39;s fine. 4/8
Four 15oz cans of tomatoes - two of them San Marzano. (In better years, I would start from fresh.) And I found a small cube of parm in the fridge that had to go. 5/8
Bay, oregano, crushed red pepper, a little rosemary and thyme. The fresh will go in toward the end. 6/8
Simmered for an eternity. Added fresh basil and parsley after this. 7/8
Ready for the oven! 8/8
