Cooking Time: 8 Hr Servings: 2
- ¼ cup Olive Scene medium Extra Virgin Olive Oil
- 1 large Spanish onion, finely diced
- 6 garlic cloves, sliced
- 1 tablespoon Kosher salt, or more to taste
- 2 28 oz cans San Marzano tomatoes, with their juice
- 1 cup dry white wine
- 2 lb meaty beef bones
- 1 lb Pork ribs (optional)
- 1 bay leaf
- 1 tablespoon fresh oregano leaves
- ¼ tablespoon freshly ground black pepper
- 1 tablespoon crushed red pepper flakes (optional)
- Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat.
- Add the onion and cook until translucent, 2 minutes.
- Add the garlic and salt and cook until everything is soft but not browned, about 3 minutes.
- Squeeze the tomatoes one by one into the pan, pulverizing them by hand, and pour in their juice, too.
- Add the wine, beef bones, bay leaf, oregano, black pepper, and red pepper flakes, if using.
- Bring the sauce to a simmer, then reduce the heat to its lowest possible setting, and continue to cook for 8 hours.
- The sauce should reduce by one third.
- Taste for seasoning and add more salt if necessary.
- Remove the bones and bay leaf. If not using right away, let the sauce cool, then cover, and refrigerate for up to 1 week or freeze for up to 2 months.
Note: The sauce is chunky, with lots of tomato and garlic. Depending on the use, it can be served as is, or pureed in a blender until it’s uniformly smooth.