Directions
- 1Pour about a quarter inch of olive oil into the bottom of a pan.
- 2Puree three onions until they resemble an onion smoothie.
- 3Add the pureed onions to the hot olive oil.
- 4Add three big dollops (about two tablespoons) of jarred garlic to the oil with the onions.
- 5Cook the onions and garlic until the onions start to break up and get a golden color.
- 6Add three cans of different types of tomatoes (e.g., Ancento, tomato puree, Mutti) to the pan, which will cool down the mixture.
- 7Add just under a can of water to achieve a light, smooth sauce.
- 8Heat the sauce on high until it starts bubbling, then cover it.
- 9Once the sauce is boiling, add about 1 to 1.5 teaspoons of baking soda, stirring it in as it foams and bubbles.
- 10Add flash-fried meatballs to the sauce.
- 11Cover the sauce and let it cook for a good hour with the meatballs.
- 12After about an hour of cooking, add fresh basil, salt, pepper, and dried oregano.
- 13Stir in three-quarters of a cup of Parmesan cheese.
- 14Let the sauce simmer on low for about 10 minutes.
- 15Taste the sauce to test for perfection.
Ingredients
- 0.25 inch olive oil
- 3 cans tomatoes
- 3 onions
- 2 tablespoons garlic
- 1 can water
- 1.5 teaspoons baking soda
- flash-fried meatballs
- fresh basil
- salt
- pepper
- dried oregano
- 0.75 cup Parmesan cheese
Equipment
pan
Tips
- Use three different kinds of tomatoes for a varied flavor.
- Adding baking soda helps with heartburn, raises the pH, makes the sauce smoother and sweeter, and gives it a redder color.
- Baking soda corrects the flavor rather than masking it like sugar or carrots.
- Cover the sauce while cooking to keep moisture in.
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