This is my Nonna's Italian Pasta Sauce recipe and it is filled with fresh herbs and San Marzano tomatoes. The addition of carrots gives the sauce the perfect amount of sweetness without needing sugar. This tomato sauce recipe goes great with your favorite type of pasta and is the ideal Sunday meal.
Author: Real Food with Sarah
Extra-Virgin Olive Oil
or Vegan Butter
, peeled, diced
Ground Black Pepper
Heat Extra-Virgin Olive Oil (1 Tbsp) and Unsalted Butter (1 Tbsp) in a large pot or Dutch oven over medium-high heat.
Once hot, add the Yellow Onion (1), Carrots (2), and Celery (2 stalks) and saute until the onion is translucent about 5 minutes.
Add Salt (1 tsp) and Garlic (3 cloves) and cook for 1-2 more minutes.
Pour in the Red Wine (1/2 cup) and allow it to simmer for 5 minutes.
Next, add Crushed Tomatoes (1 can), Salt (1 tsp), Ground Black Pepper (to taste), Fresh Basil (1/4 cup), and Fresh Thyme (1 sprig).
Cover the pot, bring it to a slight boil, turn down the heat to a low and simmer for 45 minutes to 1 hour.
Turn off the heat, allow the sauce to cool for a few minutes, then blend with an immersion or a traditional blender until smooth.
This sauce will last in the fridge for about 5 days. Make sure you allow the sauce to cool completely before putting it in the fridge. Store in an airtight container.
Freeze the sauce in a freezer-safe container or storage bag for up to 3 months. Allow it to defrost in the fridge then reheat on the stove or in the microwave.
Nutrition Per Serving
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