An Anthony Bourdain - Naples - had me craving really good sauce and good it was!!!

Recipe compliments of: the domestic diva

Ingredients

Fresh Garlic peeled and chopped (2 handfuls)
1 White Onion diced
6 cans Tuttorusso™ Tomato Puree
1/2 tube Amore™ Italian Tomato Paste (or 1/2 can of other paste)
Locatelli™ Pecorino Romano Cheese grated (3 handfuls)
Red Wine (drinking wine, not the cheap cooking kind)
Sugar (1/2 handful)
Pinch of Dried Oregano
10 Fresh Basil Leaves chopped
Water
Olive Oil
Salt and Pepper
Fried Meat (meatballs*, Italian sausage, Beef Braciole, steak, etc.)

In a 8 quart stock pot, add enough Olive Oil to lightly coat bottom of pan.

Add fresh Garlic and Onion. Heat over a high flame until soft.

STIR.

Add a splash or two of Red Wine. Lower flame on stove to medium.

STIR.

Add Tomato Puree. Rinse 1 Puree can with a 1/2 can of Water to remove excess Puree from can. Poor into next Puree can and so on until the 6th can is full. Now add remaining Puree/Water mixture to stock pot. By doing this you get all the tomato puree and waste none.

STIR.

Add Grated Cheese.

STIR.

Add Sugar, Salt, Pepper, Basil, Oregano and Tomato Paste.

STIR.

Bring to a boil. Lower heat to a low to medium flame.

STIR.

Add lots of Fried Meat including meatballs, Italian sweet and hot sausage, braciole and steak.

STIR.

Do not cover.

Cook for at least 3 hours stirring every 20 minutes to ensure nothing sticks to the bottom of the stock pot. Depending on how thick you want your tomato sauce, you can cook it for up to 5 hours.

As Anthony Bourdain would NOT say...YUMMO!

Crash Hot Potatoes
Love this blog site, Pioneer Woman Cooks... her pics of this recipe are very helpful.

Made these the other night, and they truly were yummo;)

Servings: 6
Ingredients
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste ...I used parsley and rosemary.
Preparation Instructions
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.