Dino's Gravy

A slow-simmered tomato sauce with fennel, oregano and basil. Mama Nina Mix does the seasoning.

You'll need: Dutch oven or large stainless steel saucepan

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, finely chopped
• 4 garlic cloves, peeled and finely chopped
• Pinch crushed red pepper flakes
• 1 tsp fennel seeds, crushed
• 1 tsp dried oregano
• 2 tbsp Mama Nina Mix
• 2 tbsp double-concentrated tomato paste
• 2 cans (28 oz each) whole peeled tomatoes, no salt added
• 1 small bunch basil
• Black pepper, to taste
• Sugar, if needed

Method

1. Heat the olive oil in the pot over medium heat. Add the onion and cook, stirring, until soft and golden, 8–10 minutes.
2. Add the garlic, red pepper flakes, fennel, oregano and the 2 tbsp Mama Nina Mix. Stir 1 minute, until it smells good. Tip: The Mix goes in the pot here, right where the salt used to go.
3. Stir in the tomato paste and cook 2 minutes, until it darkens.
4. Add the tomatoes with their juice, crushing them with your hands or a spoon. Add the basil, stems and all.
5. Bring to a simmer. Lower the heat, partly cover, and cook 45–60 minutes, stirring now and then, until thick.
6. Pull out the basil. Taste. Add black pepper, and a pinch of sugar if the tomatoes taste sharp.

Ways to use it: Toss with 1 lb of cooked spaghetti or rigatoni and a splash of the pasta water. Spoon it over meatballs or chicken cutlets. Layer it into lasagna or baked ziti. It freezes well.

Also works in: Crock pot: after step 3, cook on low 6 hours.

Good to know: Canned tomatoes can carry salt. Look for no-salt-added.

Don't be salty.