On my first day of culinary school, my chef instructor asked why we were there and then joked, “Because this is NOT The Bear!” Despite our shared culinary passion, our motivations weren’t influenced by the show, though we all had our own The Bear fantasies. The show, with its memorable dishes like the chocolate cake, potato chip omelet, cola-braised short ribs, and Chicago beef sandwich, resonated with us. But it was the spaghetti sauce featured in the final episode of season one that truly stood out.
This sauce is more than just a recipe; it symbolizes family, persistence, and faith. Culinary-wise, it shows how four simple ingredients—garlic, basil, olive oil, and San Marzano tomatoes—can become something complex and elegant. Inspired by Scarpetta Restaurant’s tomato sauce and Marcella Hazan’s technique, I added onion and parmesan rinds for extra flavor and umami. I blend onion into a smooth purée to avoid chunks, and simmer the sauce for 45 minutes to an hour to mellow the raw onion taste. The result is a rich, bold sauce that balances flavors beautifully, much like Carmy’s culinary journey in the season one finale of The Bear.
Instructions
Step 1: Cut one yellow onion into quarters, peel it, and place it in a blender. Add ¼ cup water and pulse until the onion is the consistency of a loose pureè. Set aside.
Step 2: In a small pot, combine the olive oil, a large handful of basil (stems included), the garlic cloves, and ½ tsp red pepper flakes. On medium-high heat, allow the ingredients to come to a low simmer. Reduce the heat to low and cook the ingredients until the basil is wilted and fragrant. Remove the basil from the pot and set it aside. Continue to cook the garlic on low until it becomes slightly brown and is soft throughout. Remove the pot from the heat and allow the garlic to steep in the oil as you prepare the other ingredients.
Step 3: Heat 4 tablespoons of butter over medium heat in a heavy-bottomed pot, such as a Dutch oven. Cut the second onion in half as the butter melts, peel it, and place it cut-side down in the pot with the butter. Cook the onion in the butter until the cut side becomes slightly browned. Be careful not to burn the butter, as the milk solids will develop a bitter taste.
Step 4: As the onion is cooking, open the cans of tomatoes and carefully place them into a large bowl. Using a clean hand, slowly crush the whole tomatoes into the juice from the can. Add the crushed tomatoes to the pot along with the onion pureè.
Step 5: Blend the garlic cloves, the cooked basil, and ½ cup of the steeped oil in a blender. Reserve the remaining garlic oil for another use. Blend the ingredients until combined, and no large chunks remain. Add the garlic mixture to the tomatoes and onion mixture.
Step 6: Stir the ingredients in the pot, bring them to a boil, and then reduce to a simmer. Add an additional small handful of fresh basil (including stems) and the parmesan rinds, if using. Simmer for 45 minutes to 1 hour. Add salt and pepper to taste, and turn off the heat. Add up to ½ cup of grated Parmigiano Reggiano and reserve more for serving with the pasta.
Step 7: When serving this sauce with pasta, preferably spaghetti, salt the water so it is significantly salty. Remember to reserve about a cup of the pasta water before removing the cooked pasta. Use it to help incorporate the sauce together with the cooked pasta. A little goes a long way, so add about ¼ cup at a time.
Catbird Cooking 