Prep Time: 15 minutes | Cook Time: 1 hour, 15 minutes | Total Time: 1.5 hours
Ingredients:
2 28 oz. San Marzano crushed tomatoes
1 15 oz. can diced tomatoes
1 Tbsp. tomato paste
1 c. chicken stock
2 cloves garlic, crushed
3 Tbsp. white sugar
2 Tbsp. fresh parsley, finely chopped
2 Tbsp. fresh oregano, finely chopped
2 tsp. kosher salt
1 tsp. black pepper
¼ tsp. red pepper flakes
2 carrots
2 celery stalks
1 small yellow onion
1 bay leaf
2 Tbsp. extra virgin olive oil
Fresh basil (optional)
Directions:
Roughly chop onion, carrot, and celery. In a food processor, separately chop each vegetable into very fine pieces. Set aside. If you do not have a food processor, just use a knife to cut vegetables.
In a large pot, heat olive oil over medium heat.
Add carrots and celery, stirring frequently for about 2 minutes.
Add onions and cook for about 5 minutes, stirring frequently. Vegetables should be soft at this point.
Add crushed garlic and parsley, stirring frequently, for about 1 minute.
Add tomato paste, stirring frequently, for about 1 minute.
Turn up heat to boil and add crushed tomatoes, tomato sauce, sugar, bay leaf, stock, and remaining spices. Stir occasionally until sauce comes to a boil.
Add lid to pot, reduce to simmer.
Stir occasionally (every 15 minutes or so) for about 1 hour.
Finish with fresh basil (optional).
Notes:
Feel free to use dried parsley and oregano - substitute 2 Tbsp. fresh herbs for 1 tsp. dried.
This sauce freezes very well. Ladle out one serving (about ½ cup) to a freezer-safe zipped bag and lay flat to freeze.
Make it meaty - add ground beef, turkey, or Italian sausage for a robust meat sauce.
Make it vegetarian - replace vegetable stock for chicken stock.
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