Anonymous wrote:Lots of good recipes mentioned. To me, OP, the key to really good sauce s cooking it a really long time. Ideally cook it in a Dutch oven, or another heavy bottom pot. Once you get all the ingredients in there, bring it up to a simmer and then let it cook for a good 2.5 hours or more. Stir every so often to make sure it does stick to the bottom and burn. It will get thick and sweeter as it cooks down. That’s when you have really good sauce.

And don't turn the temperature too high. Keep it at a gentle simmer. Too high of a temp will affect the flavor.

Anonymous wrote:Rao's. lol

No!!!!!!!!!!!

Rao's. lol

Lots of good recipes mentioned. To me, OP, the key to really good sauce s cooking it a really long time. Ideally cook it in a Dutch oven, or another heavy bottom pot. Once you get all the ingredients in there, bring it up to a simmer and then let it cook for a good 2.5 hours or more. Stir every so often to make sure it does stick to the bottom and burn. It will get thick and sweeter as it cooks down. That’s when you have really good sauce.

Anonymous wrote:

Anonymous wrote:Can of san marzano tomatoes, garlic, olive oil.

Please don't use garlic in Bolognese. If making something else maybe. There is some misinformation in the U.S. that Italian food should use a ton of garlic. That is simply wrong. There is minimal use of garlic in Italian cooking.

I don't think the pp was referring to bolognese. The post is about red sauce (marinara, I presume).

Anonymous wrote:Can of san marzano tomatoes, garlic, olive oil.

Please don't use garlic in Bolognese. If making something else maybe. There is some misinformation in the U.S. that Italian food should use a ton of garlic. That is simply wrong. There is minimal use of garlic in Italian cooking.

First, buy Rao's spaghettis.
Then Bolognese like this.
Chop onions, carrot and celery for sofrito. Put them in hot oil and soften them for about 5-10 minutes, then add ground beef(you can also do half and half, ground beef and ground pork) and brown the meat while making sure there are no clumps. Then add a bit of tomato paste and passata. Cook on slow heat for 204 hours. Add some red wine to it.
And there you go, it is not presto, but it is delish.

Can of san marzano tomatoes, garlic, olive oil.

Sorry. Link here. https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce