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Ingredients for the Tomato Sauce
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 cans (28 ounces each) crushed tomatoes (San Marzano variety preferred)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or a small handful of fresh basil leaves)
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon sugar (balances the acidity of the tomatoes)
- Salt and black pepper to taste
Directions
Step 1: Make the Panade
Place the torn bread pieces in a small bowl and pour the milk over them. Allow the bread to absorb the milk for 5 minutes, turning occasionally. After soaking, the bread should be completely saturated and very soft. Using clean hands or the back of a fork, squeeze out any excess milk from the bread until you have a moist but not dripping paste. This panade is the foundation of the texture — do not rush it and do not skip the soaking step.
