Sugo all'Aglione

下ごしらえ

材料

作り方

手順

1. 1

   Heat the extra virgin olive oil in a large skillet or pot over medium-low heat.

   約2 分

   調理のヒント： Using a low heat is crucial to gently infuse the oil with the garlic flavor without burning it.

2. 2

   Add the sliced aglione garlic to the oil and cook gently for 10-15 minutes, stirring occasionally, until it is very soft and fragrant but not browned.

   約15 分

   調理のヒント： The goal is to confit the garlic, making it sweet and tender.

3. 3

   Stir in the red pepper flakes, if using, and cook for another minute.

   約1 分

4. 4

   Add the crushed canned whole peeled tomatoes and salt to the pot. Stir to combine.

   約2 分

5. 5

   Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 30 minutes, stirring occasionally.

   約30 分

   調理のヒント： A slow simmer allows the flavors to meld and deepen.

6. 6

   Remove the lid and continue to simmer for another 5-10 minutes, or until the sauce has thickened to your desired consistency.

   約7 分

   調理のヒント： Taste and adjust seasoning if needed.

7. 7

   Remove the sauce from the heat and stir in the fresh basil, if using.

   約1 分

   調理のヒント： Fresh basil is best added at the very end to preserve its fragrant oils.