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🥫 Sauce recipe
✶ Notes from @joemaci
This sauce was passed down from my Nonna. The trick is to bloom the garlic ONLY until fragrant — never let it brown.
◆ How many ball?
ball
Ingredients
For 1 BALL
Mutti Polpa800 g
note · Mutti Polpa is the gold standard — if you can find it. Cento or any San Marzano works as a sub.
Extra virgin olive oil25 g
Garlic, finely minced15 g
Dried oregano2 g
Fresh basil7 leaves
Crushed red pepper1 g
Fine sea salt6 g
Sugar4 g
The process
- ◆
Sauce
- 1
Ingredients
Combine 800g Mutti Polpa with ~25g olive oil and Salt ~6g, sugar ~4g.
- 2
Step 1
Warm the olive oil over medium-low heat.
✶ Pizzaiolo tipIf your oil starts smoking, the heat is too high — pull the pan off and let it cool 30 seconds before continuing. - 3
Step 2
Bloom the garlic 30–60 seconds, stirring. Burnt garlic is bitter — don't let it brown.
- 4
Step 3
Add crushed tomatoes, oregano, salt, sugar, red pepper. Stir.
- 5
Step 4
Simmer uncovered 15–20 min until it mounds on a spoon.
- 6
Step 5
Off heat, stir in torn fresh basil.
- 7
Step 6
Cool. Taste and adjust salt.
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