Francis Ford Coppola’s Spaghetti Sauce
Description
A long-simmered, classic red sauce attributed to filmmaker Francis Ford Coppola — garlic and onion sautéed in olive oil, simmered with red wine, canned tomatoes, tomato paste, and basil for three to four hours with crumbled sweet Italian sausage. A family-tested addition of a bay leaf rounds it out nicely.
Ingredients
Instructions
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Heat the olive oil in a large, heavy pot over low heat.
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Add the garlic and onions, and cook, stirring, until the vegetables are translucent.
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Stir in the wine.
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Add the Italian tomatoes and tomato paste. Rinse the remnants of paste out of the can with a little water and add that to the pot too.
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Add the basil, salt, pepper, and sugar to taste.
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When the sauce comes to a light boil, add the crumbled Italian sausage and the bay leaf.
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Simmer over low heat for three to four hours, stirring occasionally and adding water if the sauce becomes too thick.
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During the last hour or so, correct the seasonings and partly cover the pot.
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Serve over spaghetti with grated Parmesan cheese.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 5g25%
- Cholesterol 30mg10%
- Sodium 560mg24%
- Total Carbohydrate 16g6%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The bay leaf is a family addition to the original recipe, added in with the meat. Sugar is typically omitted, as the long simmer naturally sweetens the tomatoes.
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