Total Time: 1 hr 35 mins
Preparation Time: 35 mins
Cook Time: 1 hr
Ingredients
- Servings: 3-4
- 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
Recipe
- 1 in a large pot, heat the oil/butter over a medium-high flame.
- 2 add the onions and garlic.
- 3 sauté until the onions are translucent, about 10 minutes.
- 4 add the celery, carrots, and 1/2 teaspoon of each salt and pepper.
- 5 sauté until all the vegetables are soft, about 10 minutes.
- 6 add the tomatoes, oregano, parsley and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
- 7 remove and discard the bay leaf.
- 8 add heavy cream and bring to temperature.
- 9 mix in parmesan cheese and stir until melted.
- 10 season the sauce with more salt, pepper, parmesan cheese, to taste.
- 11 the sauce can be made 1 day ahead. cool, then cover and refrigerate. rewarm over medium heat before using.
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