- 2 tbsp olive oil
- 1/2 cup finely chopped onion
- 3 cloves garlic, crushed
- 1 tsp red pepper flakes
- 1 28-ounce can tomato puree
- 1 14-ounce can crushed tomatoes
- 1/2 cup beef stock
- 1 1/2 cups water
- 1 tsp sugar
- 1 tsp salt
Directions
Heat a 4-quart saucepan or small stockpot and add the olive oil. Add the onion and sauté until translucent. Add the garlic and pepper flakes and cook for an additional 2-3 minutes being careful not to brown. Add the tomato puree, crushed tomatoes, beef stock, water, sugar and salt. Stir and bring to a boil. Add more water if the sauce is too thick. Reduce heat to a simmer, cover and cook for 30 minutes.
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