Our first big "adult" purchase was our giant shiny 8-quart Calphalon stock pot, used almost exclusively for this sauce :)
This is a family recipe for arrabiata sauce passed down by the Polish women in my family for at least three generations now. (How a spicy Italian meat sauce became the star dish of a Polish cook, I have no idea.)
Great meat sauce starts with great meat. We've found the key is to buy from a specialized butcher. If you have an Italian butcher, even better. It's more expensive, but worth every penny. We get ours out at Springfield Butcher in Springfield, Virginia. Even higher end grocery stores, like Wegmans or Whole Foods, simply can't cut it when the flavor of the meat is this important.
The only other ingredient I am super picky about is the brand of crushed tomatoes we use. Cento (the bright yellow can) is the ONLY brand we have ever found that uses nothing but tomatoes. No citric acid, no salt, no nothing but tomatoes. We've made it before with other brands, and it is not the same.This is the recipe as it now stands. My mother made changes to it over the years, and we made ours. We like things SPICY so we use all hot Italian sausage, but you can dial back the spice by using half hot and half sweet.
This recipe makes a LOT of sauce - you'll need an 8-quart stock pot if making on the stovetop, or else a large crockpot. Leftovers can be easily frozen in small 1-quart Tupperwares for easy meals. We usually get least 6 meals out of this recipe.

It is a combination of a few recipes I found on the internet as this is my favorite sauce for making my own pizza from scratch at home.

«Farfalle» is the Italian name of the bow tie pasta with the lively shape of a butterfly («farfalla» in Italian). Because they «fly» from the plate to the mouth.

All of the tomatoes I use from my garden. I have been making this for many years

This is my favorite sauce to use on pasta

#GoldenApron23 Week 11 Heirloom tomatoes.I prep this recipe using my Ninja blender with the extraction feature. I can simply wash and core my tomatoes and using the extraction feature turn seed, skin and tomatoes pureed ready to put in a pot for reduction. This is such a timesaver. I love it.

The sauce thickens up nicely and has great bold flavors of spice, herbs, and tomato. If you like marinara with high flavor please give this recipe a try.

For meats, fish, and pasta. Some recipes don't use vinegar but the broth of the meat or fish. Some recipes don't use nuts, some use almonds well this is mine.