Follow these steps for perfect results
olive oil, extra virgin
onion
diced
garlic
sliced
carrot
diced
celery
diced
sugar
basil leaves
finely chopped
whole peeled tomatoes
coarsely chopped
Heat olive oil in a medium saucepan over medium heat.
Saute diced onion and sliced garlic until softened.
Add diced carrot and celery; saute for 5 minutes.
Add coarsely chopped tomatoes and sugar; bring to a boil.
Reduce heat to low; gently simmer for 45 minutes.
Remove from heat and let cool slightly.
Pour sauce into a food processor and blend until pureed.
Return pureed sauce to the pan.
Stir in finely chopped basil leaves.
Bring sauce back to a boil.
Season with salt and pepper.
Gently simmer over low-medium heat for 5 minutes.
Serve over pasta, especially potato gnocchi.
Expert advice for the best results
For a smoother sauce, strain after pureeing.
Add a pinch of red pepper flakes for a touch of spice.
Everything you need to know before you start
15 minutes
Can be made 2-3 days in advance.
Serve over pasta with a sprinkle of fresh basil.
Serve with pasta and a sprinkle of parmesan cheese (optional).
Serve with grilled vegetables.
Serve as a base for lasagna.
Pairs well with tomato-based sauces.
Discover the story behind this recipe
A staple in Italian cuisine, often passed down through generations.
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