Marinara Tomato Sauce & Rice Pasta 11.06.18 elink

Source

Ceres Kitchen

Ingredients

Display units in Metric

Yields 8 servings originally 8 servings

PASTA
1 ¹⁄₈	pounds	GF rice pasta
RED SAUCE
³⁄₄	cups	onions minced
¹⁄₄	pound	carrot minced
¹⁄₄	cup	celery minced
4	cloves	garlic minced
1	Tablespoons	dried basil
1	teaspoons	dried oregano
¹⁄₂		each bay leaves
6	Tablespoons	olive oil
¹⁄₄	cup	red wine
2	ounces	tomato paste
16	ounces	diced or crushed tomatoes
GARNISH
¹⁄₂	cup	grated parmesan or asiago cheese

Read entire recipe before starting work on the following steps. Gather all ingredients and utensils needed (e.g. cutting board, knife, measuring cups, spoons, etc.).

Sauce: saute onion, carrots, celery, and garlic in olive oil, stirring, until translucent, about 4 minutes. Add wine, dried herbs and bay leaf cook on high until wine is mostly evaporated. Add both tomato products and stir well. Cover and simmer on low for 20-30 minutes. Uncover and check: if sauce seems thin, simmer uncovered until it thickens somewhat. If it is too thick add water or broth to thin. Remove bay leaf. Season to taste with salt and black pepper. Cool. Blend partially with an immersion blender.

Pasta: Cook according to package directions, rinse & drain well. Toss pasta w/ cooled sauce to coat. When packaging, top with 1/3 cup of sauce. Place 3 meatballs on top. Garnish with grated Parmesan, if desired.

Clean work area & anything used to complete this recipe.

Read entire recipe before starting work on the following steps. Gather all ingredients and utensils needed (e.g. cutting board, knife, measuring cups, spoons, etc.).
Sauce: saute onion, carrots, celery, and garlic in olive oil, stirring, until translucent, about 4 minutes. Add wine, dried herbs and bay leaf cook on high until wine is mostly evaporated. Add both tomato products and stir well. Cover and simmer on low for 20-30 minutes. Uncover and check: if sauce seems thin, simmer uncovered until it thickens somewhat. If it is too thick add water or broth to thin. Remove bay leaf. Season to taste with salt and black pepper. Cool. Blend partially with an immersion blender.
Pasta: Cook according to package directions, rinse & drain well. Toss pasta w/ cooled sauce to coat. When packaging, top with 1/3 cup of sauce. Place 3 meatballs on top. Garnish with grated Parmesan, if desired.
Clean work area & anything used to complete this recipe.

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