Wednesday, October 15, 2008
There are more What's Cooking recipes at Shan's place.
I agree with Ms. De Laurentiis every cook needs one. I have made different ones over the last couple of years and this is the one I like the best. It’s easy and I usually make a big batch and freeze a few portions.
I used to buy jar sauces (I know, I know) until a few years ago. Once I start making my own, I couldn’t go back. Now the jarred stuff seems too sweet, esp. Prego.
This sauce is a good base for other recipes. I got it from Giada’s book EVERYDAY PASTA. This is a fantastic cookbook. I use it a lot. Not only are the recipes excellent, I like the layout.
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes (I couldn’t find crushed tomatoes here I bought whole one and squished them with my hands.)
2 dried bay leaves
In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)