Ingredients
Equipment
Method
- Start the tomato base. In a Dutch oven mash the San Marzano tomatoes with a hand blender or potato masher. Add the tomato sauce, fire roasted tomatoes, molasses, brown sugar, and olive oil. Bring to a boil stirring often, then reduce to a simmer and cook for 1-2 hours, stirring occasionally.
- Cook the meat and vegetables. In a wide sauté pan cook the meat until almost done then remove from the pan. Add the mushrooms and cook for a few minutes, then add the onions and peppers, season with salt and pepper, and continue cooking over medium heat for another few minutes. Add the Marsala wine and cook for 2 minutes, then add the garlic. Add the spinach or kale here if using. Return the meat to the pan and stir to combine. Add the entire mixture to the simmering tomato base and stir to combine.
- Add the basil. About halfway through the total cooking time add the fresh basil and stir to combine.
- Store. Once the sauce is done remove from heat. Allow to cool slightly then place in an airtight container and store in the refrigerator for later use. Reheats beautifully Pomodoro style over pasta for quick meals throughout the week.
Notes
The molasses and dark brown sugar are the secret weapons here, they add a subtle depth and richness that makes this sauce taste like it came from a family recipe passed down for generations. Make a full batch on Sunday and you have quick delicious meals ready all week. Reheat Pomodoro style by tossing hot pasta directly in a pan with the sauce over medium heat for a minute or two, it coats the pasta beautifully and tastes far better than just pouring sauce on top. This sauce is also the base for the Catch All Calzones dipping sauce. This recipe appears in the Pizza and Pasta chapter of the Left Over Ranch Cookbook.