The weather finally feels fall like and the other night while it was chilly and crisp I decided to make a feel-good pasta dinner. I promised Matt that this time I would not use my favorite type of sauce – arrabiata, considering last time he said it was so hot he couldn’t taste anything he ate. Of course the only jar of pasta sauce in the pantry was arrabiata so in an effort to be an extra good fiancé I made a game time decision to make my first attempt at homemade marina sauce. It was a huge mistake because I don’t think I can ever go back to jars again! I am dying to share this recipe because it is not only gourmet delicious but it’s easy and healthy. And, for those of you thinking of favors for your Italian themed weddings, why not give homemade sauce with a monogrammed label!? The sauce can be made ahead of time and frozen for months. I am making batches and batches next Sunday!
2 white onions, finely chopped
4 cloves garlic, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
sea salt & freshly ground pepper
2 bay leaves
2 32 oz. cans San Marzano crushed tomatoes – I strongly believe the San Marzano tomatoes made the sauce what it was. I am usually always one to substitute for a less expensive can but this is worth it I promise!!!
Heat oil over medium flame
Sauté onions and garlic for 5-10 minutes
Add carrots, celery, and a dash of salt & pepper, sauté for another 10 minutes
Add tomatoes and bay leaves, simmer for 30-45 minutes
Remove bay leaves and serve