Barbacco's polpette are not complete without the restaurant's signature tomato sauce. Now you can make the tasty sauce at home!

Tomato Sauce

¼ cup extra virgin olive oil

1 Spanish onion, ¼-inch dice

4 garlic cloves, peeled and thinly sliced

10 basil leaves, torn in pieces

1/2 medium carrot, finely grated

2 cans (28-ounce) peeled whole tomatoes, crushed by hand and juices reserved

10 basil leaves, torn in pieces


1. In a 3-quart saucepan, heat the olive oil over medium heat.

2. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.

3. Add carrot and cook 5 minutes more, until the carrot is quite soft.

4. Add the tomatoes and juice, and bring to a boil, stirring often.

5. Lower the heat and simmer for 30 minutes, until slightly thickened.

6. Add basil.

7. Season with salt and keep warm.


This recipe was originally posted in January 2012.