“I think if everyone knew how to make a simple tomato sauce at home, the world might be a little better place.” – chef Jimmy Mills
There are a ton of ways to serve meat, and jammed into a freshly made cushion of ravioli is among my favorites, particularly when it’s made by chef Jimmy Mills of Jimmy’s Bistro.
His secret? Aside from making the sausage and pasta fresh, by hand, every day, he makes a bad ass red sauce to spread all over it. And I’ve got the recipe right here.
15 ripe (very) Roma tomatoes, diced small
6 cloves fresh garlic
2 T tomato paste
2 T sugar
1 T salt
2 sprigs fresh thyme
1 bay leaf
Peel the garlic and slice it thin (remember Goodfellas?) then sauté in a 50/50 blend of olive oil and butter. Add the tomato paste, stir with a wooden spoon, and simmer. Add your Roma tomatoes and the bay leaf.
Bring it to a boil, then in go the sugar and salt. Reduce the heat and cook at a low simmer for 25 minutes. Pull it off the stove and drop in your fresh thyme, allowing it to steep. Cook your pasta, then add fresh basil at the table.