Rachel's Pasta Sauce

Source

Prep Time

45 min

Cook Time

6 hr

Total Time

7 hr

Ingredients

Display units in Metric

Serves Change

1	pound	carrots
¹⁄₂	pound	celery
1	medium	onion ( 1/2 lb) diced
2	Tablespoons	garlic fresh or dried, minced
1	large can (6lb 10oz)	tomato puree
¹⁄₂	large can (6lb 6oz)	diced tomatoes
2	Tablespoons	parsley
1	Tablespoon	basil
¹⁄₂	Tablespoon	oregano
2-3		bay leaves
2	Tablespoons	kosher salt
¹⁄₂	Tablespoon	pepper
¹⁄₄	cup	brown sugar
		Meatballs Optional

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.

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.

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