1. Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called"sweating" because it will draw out a lot of moisture and flavor). 2. Add the chili flakes to taste. 3. Add all the tomato products. 4. Pour the chicken stock into one of the 28-oz cans. 5. Fill it the rest of the way with water and add that and the sugar to the pot. 6. Stir and bring to a simmer. 7. Taste and season with salt and cover. 8. Simmer the sauce for about 1 hour (the sauce should be fairly thin, but not watery and very smooth). 9. Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick. ---------------------------------------------------------------------------
Nutrition
Ingredients
