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Cooking tomato sauce the way my mother-in-law taught me with the best enameled cast iron cookware from Tramontina!

Before I share the recipe, let’s see how to start! Frying the sausage in a separate sauté pan is best so that you can lock in the flavor. I love this 3 Quart Enameled Cast-Iron Covered Saucier from Tramontina, it is deeper than a saute pan, I have been looking for this shape for years! My son and I prefer some heat, so I only use hot sausage. Mom used both hot and sweet sausage, and also braciole.

For the sauce, I use a combo of whole peeled tomatoes, diced tomatoes, and crushed tomatoes. For us food yuppies as my dad used to refer to me, San Marzano authentic tomatoes are the way to go! I am not religious about that, and I also do not follow a strict guideline re amounts, I use at least 1/2 crushed to 1/4 each whole peeled and diced tomatoes. And of course, the 5.5 Quart Enameled Cast Iron Covered Round Dutch Oven from Tramontina is perfect for this recipe as you can see in the photos! I do start by sautéing garlic in extra virgin olive oil. Be careful not to burn the garlic, let it soften so it melts into your sauce later on! YOu can also do this with onion, but I have better luck with garlic. Also, it helps protect against vampires!

Now lets spice it up! I love oregano and basil, with a touch of parsley. Also black pepper and salt to taste. I do not over salt but rather add more halfway through to make sure I do not oversalt my sauce. I learned that lesson more than once! Then we add the sausage to the large cast iron pot: