“They made their hoagies on Muffalta bread and the best spaghetti I have ever eaten. The owners wife promised me she would give me her secret recipe for the sauce when she retired but I couldn’t abide the state anymore and left for SC.”
I squeezed a recipe out of a third generation Brooklyn pork store family member.
2 cans San Marzano whole italian plumb tomatoes
1 can same paste
As much fresh garlic as you can stand.
Salt.
Fresh basil.
That’s it.
How come no oregano?...because that’s what Americans have to put on a 10 cent tomato to hide the flavor. Use the Italian tomatoes. If you don’t want to pay extra for the imported tomatoes, use canned italian plumb grown in the US. They work but are not perfect.
Sautee the garlic in oil, crush the tomatoes by hand or in food processor. Add in everything.
That’s for marinara. 1/2 ground pork 1/2 ground beef for meat sauce.
I like to add a cup of red wine.
Cook 3 hours.
Thanks, I’ll try it out, I usually put a spoon of sugar in mine but I don’t think it would hurt your recipe.