chefs

How John DeLucie went from the insurance industry to famed chef

Nov. 5, 2012 at 5:04 PM ET

Restaurateur John DeLucie left his job in corporate America to pursue a career as a chef. The change forced him to start at the bottom – after all, he didn’t even know how to cook. John talks to NBC’s Patrice Poltzer about how he was able to turn himself into a success in New York City’s cutthroat restaurant industry, launching celeb hotspot The Waverly Inn and The Lion. Watch the video for John’s recipe for success, and below he shares a recipe for an even tastier dish – his famed tomato sauce, perfect over spaghetti.

TODAY.com /

Tomato sauce

  • 2 (28 ounce) cans tomato puree
  • 1 (28 ounce) cans peeled plum tomatoes
  • 2 cloves garlic minced
  • 1 small onions, diced
  • 1 teaspoon fresh chopped parsley
  • 1 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • 1 tablespoons sugar
  • 1/4 cup extra virgin olive oil

In a large pot, sauté onion and garlic in olive oil very slowly allowing no color to form on the vegetables about 45 mins.

Empty plum tomatoes into large bowl and squash with your hands. Add all ingredients simmer slowly for 45 mins.

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