Revised Bobby Flay Spaghetti Sauce (April 18, 2010)

the bobby flay spaghetti sauce i’ve been making for a while has evolved a bit. i felt it would be wise to document it rather than just keep doing it from memory.


* 2 tablespoons olive oil
* 1 large Spanish onion, finely chopped
* 4 cloves garlic, smashed with some kosher salt to make a paste
* 2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
* 1 (16-ounce) can crushed tomatoes
* 1 small can tomato paste
* 1 bay leaf
* a bunch of chopped basil (i use the little container you can buy at Kroger)
* 1 cup red wine
* 1 small bunch Italian parsley
* 1 healthy sprinkling red pepper flakes
* 1 slightly less generous portion of oregano
* 1 Anaheim chile pepper, chopped
* 3-5 links spicy Italian sausage
* Salt and freshly ground pepper


Chop and saute the sausage before hand, then set aside. Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup wine, bay leaf, parsley, Anaheim pepper, basil, sausage and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 45 minutes. Remove the bay leaf. Eat.

a couple notes: i added the basil, oregano, red pepper flakes, and substituted wine for water in the original recipe. flay talks about meatballs, and you can use those too – i love the turkey meatball recipe we have on this blog. but i often don’t quite have the energy to do the meatball thing, and so the sausage is a bit faster.

the sauce clearly has a spicy zing to it, which i like. i think it’s a little more flavorful than the original, which was solid, but eventually got a touch boring.

a final note – my most recent making of this, and i forgot the sausage, and it wasn’t quite as good as i recalled. i think that it really does add something to the flavor, and so i wouldn’t leave it out in the future.

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