Cooking Instructions
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Step 1
Heat
Extra-Virgin Olive Oil (15 mL)
and
Unsalted Butter (15 g)
in a large pot or Dutch oven over medium-high heat.
Step 2
Once hot, add the
Yellow Onion (1)
,
Carrots (2)
, and
Celery (2 stalks)
and saute until the onion is translucent about 5 minutes.
Step 3
Add
Salt (6 g)
and
Garlic (3 cloves)
and cook for 1-2 more minutes.
Step 4
Pour in the
Red Wine (120 mL)
and allow it to simmer for 5 minutes.
Step 5
Next, add
Crushed Tomatoes (1 can)
,
Salt (6 g)
,
Ground Black Pepper (to taste)
,
Fresh Basil (5 g)
, and
Fresh Thyme (1 sprig)
.
Step 6
Cover the pot, bring it to a slight boil, turn down the heat to a low and simmer for 45 minutes to 1 hour.
Step 7
Turn off the heat, allow the sauce to cool for a few minutes, then blend with an immersion or a traditional blender until smooth.
