- Cook Time
- Prep Time
- 1/4 cup EVOO
- 8 cloves garlic, smashed and peeled
- 6 oil-packed anchovy fillets, chopped (optional)
- 1/4 teaspoon crushed red pepper
- 1 cup red wine
- 4 cans (28 oz. each) or 3 cans (35 oz. each) crushed san marzano tomatoes
In a 5- to 6-qt. heavy dutch oven, combine the EVOO, garlic, anchovies (if using) and crushed red pepper. Cook over medium heat, stirring constantly, until the garlic is golden and the anchovies fall apart, 3 to 4 minutes. Pour in the wine, then add the tomatoes. Increase the heat to high and bring to a boil, stirring occasionally, about 10 minutes.
Lower the heat, partially cover and simmer, stirring occasionally, until the sauce is thick and reduced by one-third, about 2 hours 15 minutes. Season with salt. Let the sauce cool completely.