Cocolla Sauce
11 ingredients
6 steps
Ingredients
- 5 ounce Tomato Paste (3)
- 8 ounce Tomato Puree/Sauce (1)
- 1 piece Yellow Onion (medium)
- 6 sprigs Basil-fresh
- 4 tablespoon Olive Oil
- 1/4 cup Bread Crumbs
- 1 tablespoon Sugar
- 1 tablespoon Salt
- 1/8 teaspoon Baking Soda
- 1/4 cup Parmesan Cheese
- 3 dashes Crushed Red Pepper
Directions
-
1In a large stock pot, coat bottom of with olive oil on low heat to slowly cook the onions until they are turning clear. Push onions to the side and add tomato paste, let sit on bottom of pan for 2 minutes.
-
2Add water slowly to the paste and onions, 9 paste containers full, stirring slowly. Slowly stir in can of sauce and let heat until bubbly.
-
3Add baking soda and stir. Add salt, pepper, crushed red pepper and stir. Add sugar and bread crumbs until completely mixed. Lastly, add shredded parmesan cheese until completely blended.
-
4Let simmer on very low heat for 4 hours, stir occasionally with a wooden spoon and scrape sides of pan.
-
5If having meatballs, place in sauce after 2 hours.
-
6Add sprigs of basil with 1 hour left to simmer.
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