After reading about this recipe on Serious Eats, I wanted to make it almost immediately. It only required 25 minutes of prep time, and then occasional stirring with a little bit of throwing in ingredients at the end. Not a big deal. I made the sauce ahead of time, then reheated it with some sausage to serve with pasta. It was as promised: hearty, thick, and flavorful. It made the house smell delicious all day long, and it made a nice large amount of sauce at one time, which I can freeze and pull out as needed. I love that!
This recipe looks like any other in its cookbook. Some Italian ingredients and it makes a sauce. I did not realize how good it was supposed to be until I read about it online. It is unusual because not only do you not have to chop the onion, you also use butter instead of olive oil. You get a super sweet sauce with lots of fresh tomato flavor (and yes, you use canned tomatoes!). This is not the quickest sauce, but generally you are making other dishes with spaghetti sauce, so this could simmer while you cook the pasta, and then you can toss it together. It is ready in under an hour, and it is my new favorite sauce. I added oregano and pepper because I like a little more kick in my sauce. You could also add some red pepper flakes. It does not need garlic, so I would not recommend it. For the tomatoes, I really think the San Marzano are best. I have tried it with regular tomatoes, but they just weren’t as good.