The Best Dang Pasta Sauce Ever

By vealam

Ingredients

• 1/4 Cup Olive Oil
• 2 Tablespoons Unsalted Butter
• 3/4 Yellow Onion, Finely Diced
• 4 Cloves Garlic, minced
• 1 , 2 Ounce Tin of Anchovies
• 1 Teaspoon Crushed Red Pepper Flakes
• 1/2 Cup Tomato Paste
• 1/2 Cup Red Wine
• 2 , 28 Ounce Cans of Crushed Tomatoes
• Salt and Pepper to taste

Details

Servings 8
Adapted from sarcasticcooking.com

Preparation

Step 1

Add olive oil and butter to a large Dutch oven or stock pot. Heat over medium/low flame until melted and combined.
Add onion to the pot and cook for 10 minutes, stirring occasionally, until tender and translucent.
Add garlic, anchovies, and crushed red pepper flakes. Stirring occasionally. Cook until the anchovies break apart and melt into the mixture.
Add the tomato paste, mix, and cook until a dark brick red.
Pour in the wine and crushed tomatoes, mix until combined.
Fill one can with water and add to pot. Bring to a simmer over a low flame. Simmer for 2 hours, stirring occasionally.