When quarantine began, I filmed my father, Andrew Stamegna, making three easy Italian recipes. The first was a classic Sunday tomato sauce.
It was a real joy watching him cook, listening to his stories, and of course, sitting down to share these delicious meals with my family.
I hope you enjoy this video and subscribe to my channel so you can watch as I post more and share them with your own friends and family!
Next time, we will make homemade cavatelli pasta with and without egg.
All video, audio, and music was produced and composed by Paul Stamegna.
All photos were taken by Andrew Stamegna or are in the Public Domain.
Ingredients:
-2 cans (35 ounce) or 3 can (28 ounce) imported Italian peeled plum tomatoes (San Marzano if you can get them)
– 1 can (6 ounces) Italian tomato paste
– 1 jar (24 ounce) Italian tomato passata (puree)
– 1 can (15 ounce) tomato sauce (optional for added body)
– 1 small sweet yellow onion (or equivalent amount of Vidalia onion)
– 1 cup dry or semi-dry white wine
– 3 tablespoon extra virgin olive oil
– 3 – 5 large leaves fresh basil (1 tablespoon crushed dry basil can be substituted)
– Salt and black pepper to taste (use salt without iodide if possible; e. g. sea salt, Kosher salt or plain salt)
– Granulated sugar if needed to adjust sweetness
Chapters:
0:00 Introduction
0:46 Ingredients
2:55 Time to Make the Sauce
17:32 Finito! What’s Next?