Rachel's Pasta Sauce
Shared by: Stitchfaced Ninja
Prep45 min Cook6 hr Total7 hr
Ingredients
Directions
1 . Dice the carrots and celery and put into a pot; add enough water to cover. Cook vegetables on medium heat until soft (about 20 minutes). Drain over a bowl reserving the water. Puree vegetables in a food processor, or blender until smooth, adding cooking water as needed.
2 . Meanwhile, dice the onion and saute in oil or butter until soft. If using dried onion, use cooking water to hydrate and soften.
3 . Set a stock pot on the stove on low. Add all ingredients, including the cooking water, into the pot. Simmer on low for several hours.
Note: If you don't like a really chunky sauce, pulse the diced tomatoes in the food processor a few times. We like ours slightly lumpy in our house.
4 . Adding meatballs: If using precooked meatballs, add to the sauce 1 hour before serving. Do not microwave to thaw frozen meatballs as it will toughen the meat. If using fresh meatballs, brown the formed balls in a skillet before adding them to the sauce to cook through. About 2- 3 hours.