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Sugo finto ("Fake" Sauce)

961K views · 15K reactions | Cooking with Alex Guarnaschelli: Twice-Cooked Sunday Tomato Sauce | Alex Guarnaschelli's Sunday Tomato Sauce is cooked twice: once on the stove and again in the oven (!) for a rich, complex flavor you'll crave again and... | By Food Network | I'm going to make my twice cooked Sunday tomato sauce. The foundation of this recipe is my mom's. So a little bit of olive oil. Medium heat. Don't be afraid to get that pan a little bit hot. Couple of onions thinly sliced. I immediately add that sprinkle of salt. Stir it a little bit to coat with the oil. Carrot grated. It adds body and texture and just a little bit of natural sweetness and then sliced garlic. A lot of it. This is not a first date sauce. Salt. About a/ 4 teaspoon red pepper flakes. Just keep stirring it with a wooden spoon. Add quarter cup of dry white wine. You got a little bit left over in the door of your fridge. That's perfect. Cook this until all that liquid cooks out. Give the vegetables a second to absorb that wine. When I hear that sizzle start to build again. I grab my can 28 ounces of whole peeled tomatoes. Go over them with a spoon and break them a little bit. Stir. I like peeled tomatoes the best. They're the closest to fresh. I add sugar. I'm sorry. Both my grandmother's added sugar. Not too much, some water. We actually want a chance for these tomatoes and these onions simmer down about half. This is in a 12 to 15 minutes. It's pretty thick as a sauce. So, I'm gathering all this sauce up and you could smell the white wine note. A little acidic touch and we're going to save this pan. We're just going to keep that. Cover. Take the top little hole off so steam can escape but I cover it. You want to just blend it until it's kind of smooth. Oh yeah. The carrot adds not only that natural sweetness but it also makes the color more vibrant. It almost looks like a panella vodka sauce. Half an inch layer. I'm going to tap just a little bit just to smooth it out. We're going to bake this in the oven at 350 degrees for about 15 minutes. It's going to make it feel like you cooked it for 18 hours on the stove and you can tell people you did. You can see those kind of dried edges and now I just scrape and that's why it's important to have that parchment but you can see the texture has thickened but instead of cooking it for hours and to get this. We kind of cheated a little bit. You've got that cooked drained pasta. I like a bucatini, low heat on there. Pasta water just a splash to get underneath it and you just twist. It's hard to cook this without eating it. Now, you can twirl it with a pasta fork if you want to get really fancy and chefy. All the little basiled flowers and interior leaves and a reasonable amount of cheese. It's about right. Swirl it around a little bit. This doesn't need anything but more cheese and an episode of the Sopranos.

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