Anthony “Minit” Militello’s mother brought this recipe to the United States with her when she emigrated from Trappeto, Sicily. She taught it to Minit as a young boy, and now he brings each year to the Misuraca-Militello wine-stomping celebration. *Tip: Sauces made with beef are typically mellower than other tomato sauces, but if you find this sauce too acidic, just add a pinch of sugar to offset it. –Janelle Randazza
Place tomatoes in a large, nonreactive saucepan; don’t add water. Crush tomatoes in pan, letting them cook in their own juices. Cook on medium heat; let boil about 10 minutes, stirring and crushing while cooking. When tomatoes are cooked through, run mixture through a saucemaker or force through a strainer to remove seeds and skins. In a large, nonreactive saucepan, heat beef over low to medium setting about two minutes, letting it release some of the oils; stir often. Add onion and garlic; season with salt and pepper, and cayenne if desired. Saute until beef has browned, stirring often. Add wine. Let simmer two minutes; then add crushed, strained tomatoes. Let sauce come to a low boil. Lower heat and let simmer, stirring occasionally, about 50 minutes. Add basil 20 minutes before serving. Check seasoning; add more salt, pepper, and cayenne if desired. If sauce is fresh, cook slightly longer uncovered to reduce to a thicker consistency. Serve over fresh homemade pasta with grated Parmesan or Pecorino Romano cheese.