not just for Sundays.
1 pound pasta, prepared according to package directions
1 pound meatballs or Italian sausage links (optional)
1 28-ounce can San Marzano tomatoes
2 tsp salt
2 tsp dried basil (can sub fresh, julienned)
1 tsp dried oregano
Parmesan rind (optional)
A glug of red wine (I like cabernet sauvignon - optional)
Parmesan cheese for serving
In a Dutch oven or stock pot, heat a bit of olive oil over medium. If using, sear the meatballs/sausage on all sides. Don’t worry if there are little brown bits stuck to the bottom of the pot.
Add the tomatoes and half a can of water. Mash the tomatoes gently with a fork, whisk, or potato masher. Add the seasonings, and the red wine and Parmesan rind if using.
Once bubbling, lower the heat, cover, and allow to simmer for up to three hours, stirring occasionally.
Before serving, remove the Parmesan rind. Toss with pasta and drown in Parmesan cheese.