Stanley Tucci Tomato Sauce Food

NOW YOU CAN MAKE STANLEY TUCCI'S FAMOUS MARINARA SAUCE! HERE'S HIS RECIPE

Steps:

• Heat oil in a large skillet over medium. Add garlic and onion; cook 3-5 minutes or until onion is tender but not browned. Add tomatoes to pan; gently crush with a fork. Stir in basil, oregano and a generous pinch of salt. Bring to a low boil for 2 minutes. Reduce heat; simmer 25-30 minutes or until tomatoes have thickened and sweetened, stirring occasionally. Refrigerate up to 1 week or freeze up to 3 months.

TUCCI RAGù

Steps:

• In a stew pot over medium-high heat, warm olive oil. Sear stewing beef until brown on all sides, about 10 minutes. Remove from pot, set aside in a bowl.
• Add spareribs to pot and sear until brown on all sides, about 10 minutes. Remove ribs and set aside in bowl with stewing beef. (If your pot is big enough to hold all the meat in a single layer, it may be cooked at the same time.)
• Stir onions and garlic into pot. Reduce heat to low and cook until onions begin to soften, about 5 minutes. Stir in wine, scraping bottom of the pot clean. Add tomato paste to pot. Pour 1/2 cup warm water into tomato paste can to loosen any residual paste and then pour into pot. Cook to warm the paste through, about 2 minutes. Add tomatoes along with additional 1 cup warm water. Stir in basil and oregano. Cover with lid slightly askew and simmer about 30 minutes.
• Return meat to pot, along with any juices that accumulated in bowl. Cover with lid slightly askew and simmer, stirring frequently, until meat is very tender and tomatoes are cooked, about 2 hours. Warm water may be added to sauce, in 1/2-cup portions, if sauce becomes too thick.