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7-Layer Pasta Bake
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Gincart’s Spaghetti Sauce

Adapted to my taste over many years of tweaking.

1/2 medium onion, fine dice
3 large cloves garlic, fine mince
2 tablespoons olive oil
1 (28 ounce) can whole Roma tomatoes (I prefer Progresso)
1 (8 ounce) can tomato sauce
1 tablespoon dried oregano, crumbled fine
1 tablespoon dried basil, crumbled fine
1/4 cup balsamic vinegar (the cheap stuff like at Sam’s)
2 teaspoons kosher salt
1/2 teaspoon granulated sugar
1/4 teaspoon black pepper, freshly ground

Using a good sauté pan, sauté onions in olive oil over medium heat for about 5 minutes. Add garlic, oregano and basil and sauté for another 2 minutes. Add balsamic vinegar and let reduce to about half, then add whole tomatoes, tomato sauce, sugar, salt and pepper. Simmer for about 10 minutes and then start breaking down whole tomatoes with spoon/fork. Simmer for another 10 minutes or while pasta is cooking. After draining pasta (I use De Cecco), I put it back in same pot it was boiled in and then add sauce. Let sauce soak into pasta for about 3-4 minutes before serving and just prior to serving, I drizzle another tablespoon or so of EV olive oil and mix with pasta. Add fresh basil and freshly grated Parmesan Reggiano and that’s it. The sauce is enough for 1 pound pasta and you may have to adjust seasonings to your taste. This is a great meatless sauce and on occasion I will add my own meatball recipe or Italian sausage when the mood strikes. Enjoy!