30m Prep | 60m Cook | Serves Four

Description


I'm Italian on my mother's side, so we enjoyed our pasta Sundays. This is not to be confused with "gravy" which should have beef or pork. Pasta is one of my favorite comfort foods and what's easier than pulling a jar out of the freezer? This can be used for so many dishes besides pasta - chicken and meatball parms, dipping with garlic bread and so on.


Fun fact - The Sopranos TV show was filmed near where my wife and I grew up in New Jersey.

Ingredients


1 TBSP Extra-Virgin Olive Oil (EVOO)

One 28oz can of Whole Peeled Tomatoes

28oz Water or Stock

1 TBSP Tomato Paste

Half White Onion - diced

One Celery Stalk - sliced

One Carrot - shredded

3 Nodes of Garlic, diced or crushed


1 TSP White Sugar

1 TBSP Red Wine Vinegar

1 TSP Red Pepper Flakes

1 TSP Dried Oregano

1 TSP Dried Basil

1 TSP Dried -or- 1 TBSP Fresh Chopped Parsley

1 TSP Salt

1/2 TSP Black Pepper

1/2 TSP Thyme

2 TBSP Unsalted Butter

Directions


  1. Lay out your ingredients.
  2. Crush your whole tomatoes by hand or wooden spoon.
  3. Add EVOO to a deep skillet, Dutch oven or stock pot and pre-heat on medium low for about 3-4 minutes.
  4. Add onion, celery, carrot and pinch of salt. Sauté for 10 minutes. Add garlic, sauté another 3 minutes. Increase heat to med-high.
  5. Deglaze with diluted red wine vinegar, stir and allow alcohol to burn off for about 30 seconds.
  6. Add everything else. Mix evenly and bring to a bubble. 
  7. Reduce heat to med-low and simmer uncovered for at least 45-60 minutes. Feel free to go longer for even more flavor. Just add water to keep it from getting too thick.
  8. Stir in your butter until melted.


OPTIONAL


  • Cut off a chunk of parmesan rind to simmer in the sauce for amazing flavor. Discard after.
  • Blend with a hand mixer for an amazingly smooth texture.