2tablespoons chopped fresh basil or ½teaspoondried basil
1sprigfresh thyme or ½teaspoondried thyme
½cupbeef stock or water
Heat 2tablespoons of the oil and the butter in a heavy casserole and cook the onion, garlic, and chopped pepper until onion is wilted but not brown.
It is not essential but it is preferable if the tomatoes are put through a food mill before adding to the sauce to remove the seeds. The seeds do add a slightly bitter taste.
Add the tomatoes, salt, pepper, sugar, basil, thyme, bay leaf, tomato paste, and beef stock and stir well. Simmer over low heat for about 45 minutes, stirring occasionally. Sugar in this recipe should be added to taste.
Add the remaining tablespoon of oil and stir just until it is incorporated in the sauce. Remove the bay leaf and serve.