Nduja Sauce is a great medium for meatballs – roast the meatballs and finish them off in the sauce. Also, the sauce would be good over pasta and polenta.
Makes 4 cups or so
INGREDIENTS
3 tablespoons extra-virgin olive oil, divided
2-3 small yellow onions, finely chopped
4 large garlic cloves, finely chopped
1/3 packed cup ’nduja (such as La Quercia) (3 ounces)
4 cups jarred tomato passata (such as Flora Italian Strained Tomatoes)
1/2 cup water or chicken stock
kosher salt
INSTRUCTIONS
Heat 2 tablespoons oil in a large Dutch oven over medium. Add onions and garlic; cook, stirring often, until very tender, 10 to 12 minutes. Remove from heat.
Return remaining onion mixture in Dutch oven to heat over medium. Add ’nduja and remaining 1 tablespoon oil; cook, stirring with a wooden spoon to break ’nduja into small pieces. Add tomato passata, 1/2 cup water, and 1/2 teaspoon salt; cook, stirring occasionally, until vigorous bubbles break surface of sauce. Reduce heat to low to maintain a gentle bubble; cook, stirring occasionally, until flavors meld, about 30 minutes.
