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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cooked Tomato Sauce (for Pasta/Spaghetti) Recipe

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This recipe for Cooked Tomato Sauce (for Pasta/Spaghetti) is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c olive oil
1 medium onion, diced
3 cloves garlic, peeled and minced
2 carrots, diced
2 ribs celery, diced (without tops)
2 c fresh baby bella mushrooms
2 28-oz cans crushed tomatoes
1 28-oz can diced tomatoes
1 bay leaf
2 tsp dried oregano
1 tsp salt
1-2 tsp sugar
1/2 tsp fresh ground pepper
1/3 c minced fresh parsley
3 T fresh minced basil
3/4 lb lean ground beef OR bulk Italian sausage (optional)
Directions:
Directions:
In 4-quart saucepan, heat oil over medium high heat until hot. Add onion, garlic, carrots, celery and mushrooms to pan. Stir to coat vegetables with the oil. Reduce heat to medium and cook until vegetables are tender, stirring occasionally, about 10 minutes. Add tomatoes, bay leaf, oregano, salt, sugar and pepper. Stir to combine. Let sauce simmer, uncovered, until liquid has cooked down and the sauce is thickened, about 30 minutes. Add minced parsley and basil and simmer 10 minutes more. For a meatless, chunky style sauce, serve with pasta of your choice. If you prefer a pureed sauce, blend small batches in a food processor or blender, then return to pan and mix/heat through before serving with pasta. For a meat sauce, saute the optional beef or sausage, drain fat, then add to sauce in the last 10 minutes when adding the parsley and basil.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20-30 minutes

 

 

 

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