If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It’s pretty easy to cook pasta, but a good sauce is way more useful.

Emeril Lagasse

Tuttorosso is pretty much the only brand of tomato products I’ve familiar with. It’s the only label I’ve seen from cooking with my Grandma to cooking with my little cousins. Tuttorosso-1When someone says “Hey, could you pick up a can of tomato paste?” It’s assumed that you’re coming back with a can of Tuttorosso.

I was really excited to have the opportunity to cook sauce of my own with the same brand that my entire family approves of. I love to cook but I’ve never made my own sauce from scratch- until now.

With the different Tuttorosso products, they also gave me a few recipes to try to since I’m not well-versed in making sauces, I figured I’d start out basic with the “Perfect Marinara Sauce.”

Makes 6 Servings; 10 min Prep Time; 30 min Cook Time

Ingredients:

¼ cup extra virgin olive oil

3 garlic cloves, peeled

1 tbs. TUTTOROSSO TOMATO PASTE

1 (35oz) can TUTTOROSSO PEELED PLUM Italian Style Tomatoes with natural basil flavor, crushed with hands

¼ tsp. sugar

5 whole basil leaves

Salt and ground black paper to taste

 

Directions:

1.      Heat oil in skillet, add garlic and cook over medium heat until golden brown, about 5 minutes. Add the TUTTOROSSO TOMATO PASTE and cook, stirring for 1 minute.

2.      Add the TUTTOTOSSO PEELED PLUM Italian Style Tomatoes, sugar and basil. Stir to combine and then add salt and black pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally until thicken and reduced, about 30 mins. Season again with salt and pepper. Discard basil and garlic.

3.      Serve over your favorite pasta. Garnish with fresh grated Parmesan and torn basil leaves.

I loved how easy it was to use the Tuttorosso products. It made me wonder why I don’t make sauce every day of my life all the time. Also, I’ve tried to use my GoPro a little more with my blog so enjoy this quick video I made of me making a fool of myself cooking with my little cousin Emma.