I like this sauce for ravioli because it is thick and adheres to the pasta.
Ingredients
1/4 cup olive oil
1 cup onion, diced
3 tablespoons (about 6-8 cloves) garlic, peeled and minced
2 28-ounce cans of whole Italian tomatoes
1-14 oz container of finely diced or crushed Italian tomatoes
2 teaspoons dried oregano
teaspoon chili flavored tomato paste
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
20 basil leaves, chiffonade
Ravioli
Parmesan cheese
Directions
Pour the oil into a large pot over medium heat.
Stir in the onion and continue cooking, stirring often, until the onion is soft. This takes about 5 minutes.
Add the garlic and cook, stirring often, for another 1 minute.
Pour in the cans and use a wooden spoon to break the tomatoes into pieces.
Add the remaining ingredients. Cover and bring to a boil, stirring occasionally.
Turn the heat down to keep it at a simmer. Simmer, uncovered, for about 11/2 hours.
Cook ravioli according to package instructions.
Tip: to drain the ravioli, set a colander in a large serving bowl. Gently scoop the cooked ravioli out of the water with a spider. Set the colander aside and drain the water from the serving bowl The bowl is now warm. Add a layer of ravioli, spread a layer of sauce, and sprinkle with Parmesan cheese. Serve immediately.
Animalcouriers
Oh, that sauce looks so deep and aromatic. The cooking length certainly works.
Dorothy's New Vintage Kitchen
The house smells so wonderful when there is a big pot of pasta sauce simmering!
donald antonangeli
love it.
Anne
I’m sure the sauce must be wonderful! And I love the tip about draining the ravioli over the bowl so it warms up
Anne
Also, maybe you could post something that the explains the different sauce in the various regions. I don’t know the difference between Neapolitan sauce versus Sicilian or Venetian.