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Categories:Viewed: 50 - Published at: 5 years ago
Ingredients
- 1/8 cup olive oil or 3 tablespoons butter
- 3 small onions, finely chopped
- 5 garlic cloves, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper, freshly ground
- 2 (32 ounce) cans crushed tomatoes
- 2 dried bay leaves
- 1 cup heavy cream
Method
- In a large pot, heat the oil/butter over a medium-high flame.
- Add the onions and garlic.
- Saute until the onions are translucent, about 10 minutes.
- Add the celery, carrots, and 1/2 teaspoon of each salt and pepper.
- Saute until all the vegetables are soft, about 10 minutes.
- Add the tomatoes, oregano, parsley and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
- Remove and discard the bay leaf.
- Add heavy cream and bring to temperature.
- Mix in parmesan cheese and stir until melted.
- Season the sauce with more salt, pepper, parmesan cheese, to taste.
- The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.
