-
1
1. Heat a large pot over medium to medium high heat. Add 4 tablespoons of oil and heat for a minute or so. If you are using sausage, remove the sausage from the casing, if necessary, and add to the pot. Break apart and season to taste with salt and freshly ground pepper. Cook until browned and no pink remains.
-
2
2. Prepare the onions, celery, carrot and garlic. (If you are not adding meat, heat 3 tablespoons of oil and proceed from here.)
-
3
3. Add the onions, celery and carrot. Season to taste with salt and pepper. Cook about 5 minutes until vegetables are tender.
-
4
4. Add the garlic and saute just until its fragrance is released, about 1 minute. Then add tomatoes, tomato paste and 3 cups of water. Blend well.
-
5
5. Add the thyme, bay leaves, oregano, basil and crushed red pepper. Mix well.
-
6
6. Bring to a boil, reduce heat, cover loosely with lid and simmer for 1 1/2 to 2 hours. Stir occasionally, adding more water if needed to maintain desired consistency. When close to finish, heat a large deep pot of water for the noodles.
-
7
7. Stir in 1/2 cup of the cheese. Taste and season with salt and pepper.
-
8
8. Remove from heat, discard bay leaves and let sit while you finish preparing the noodles.
-
9
9. Return to your large deep pot of boiling water. Carefully add a few generous shakes of salt and a splash of olive oil. Stir gently - mixture will bubble and sputter a little.
-
10
10. Add pasta and cook to desired doneness, remembering to begin tasting 2 minutes before stated done time.
-
11
11. Drain well and return noodles to pasta pot placed off the heat. Add a few pats of butter. Toss well with tongs. Work in 1/2 to 1 cup Parmesan cheese to taste. Use tongs to swirl mounds of Parm-laced pasta on plates or in large bowls.
-
12
12. Ladle on several scoops of red sauce. Add additional Parmesan if desired. Enjoy the ridiculousness
-
13
See the post with pictures here: http://likemotherlikedaughters.com/2010/06/ur-mom's-ubiquitous-red-sauce/
