Spicy Tomato Ragu
The spicy tomato sauce is a zesty accent to the rich pork and mushroom ravioli filling, or great on plain pasta, or as a spicy sauce for eggplant or chicken parmesan, pizza, or lasagna as well.
Ingredients
- 2 tbsp butter or olive oil
- 1 cup onion, small dice
- 2 tsp sea salt
- 5 cloves garlic crushed and chopped
- 2 medium bay leaves
- 1 tbsp basil
- 2 tsp oregano
- 2 tsp crushed red pepper flakes
- 28 oz crushed tomato puree
- 14 oz diced tomato (canned with juice or fresh peeled paste tomatoes)
- 5 oz tomato paste
- 1 tbsp sugar white or brown
- 1 tsp fish sauce or one anchovy filet minced, optional
Instructions
- Chop the onions and assemble ingredients.
- Preheat a large heavy sauce pot (at least 2 quarts) and add the butter or olive oil. When the butter melts or the oil is just shimmering, add the onions to the hot pan along with the salt and stir. Sweat the onions until they are sweet and translucent.
- Add the garlic, herbs, pepper flakes, and stir until fragrant. Deglaze with red wine and let most of the liquid evaporate.
- Add the crushed and diced tomatoes & paste to the pot and stir, then add the sugar and fish sauce/anchovy paste (if using) and stir again.
- Simmer at least 25 minutes, taste, and adjust seasoning if necessary. If it gets too thick, thin it with some of the pasta water after you drain the ravioli.
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