Francis Ford Coppola's Spaghetti Sauce

Francis Ford Coppola’s Spaghetti Sauce

Makes 6 servings

3 tablespoons olive oil

1-1/2 pounds Italian sausage, removed from the casing and crumbled
2 tablespoons chopped garlic
1 1/4 cups chopped onion
1 cup Italian red wine
1 (28-ounce) can Italian tomatoes
1 (6-ounce) can tomato paste
1 tablespoon dried basil
1 teaspoon salt (or more to taste)
1 teaspoon red pepper flakes
1 teaspoon sugar
Cooked meatballs
Hot cooked spaghetti

Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the
sausage, garlic and onions and cook, stirring until the sausage is well
browned and the onions are very soft, 8 to 10 minutes. Add the wine,
tomatoes, and the tomato paste. Swirl water in the tomato paste can to rinse out the remnants of the paste, and add the water to the pot. Add the basil, salt, red pepper flakes, and the sugar. Stir to mix and bring to a gentle
boil.

Reduce the heat to low and simmer, stirring occasionally, for about three
hours. Add a little water if the sauce becomes too thick. Add cooked
meatballs and heat until they are warm through, about 15 minutes. Serve over spaghetti.

Servings: 4