Tomato Sauce

This sauce is my base for a lot of my recipes. I use this for bolognese, chili, pasta alla norma just to name a few. It is quite simple and you can just add to some pasta, top with some Parmigiano-Reggiano or Ricotta Salata and fresh basil … and you have a delicious meal…I also freeze in batches and use as needed in one of my dishes.

Ingredients:

• 1 – 2 tbsp olive oil
• 1 large white onion (finely diced)
• 1 head of garlic (peeled and minced)
• 2 large carrots (shredded on the fine side of the shredder)
• 1 shallot (finely diced)
• 1 tsp dry oregano
• 1 tsp dry basil
• 1 tsp brown sugar
• 1 tsp salt
• 3-4 scallion stalks chopped
• 2 cans crushed tomatoes (I like using Cento, Sclafani or Tuttorosso)
• Handful of fresh basil
• Salt and pepper to taste

Instructions:

1. Heat olive oil on medium high heat. Add onions and cook for 4 – 5 minutes until soft and translucent.
2. Add shallots and cook another 1 – 2 minutes. Lower to medium low heat.
3. Add carrots and cook for another 5 – 6 minutes until the carrots are soft.
4. Add garlic and cook another 2 – 3 minutes.
5. Add tomatoes, oregano, basil, sugar, salt, scallions and a cup of water and simmer for at least 30 minutes. If needed, add a little more water.
6. Add fresh basil and simmer for another 10 minutes. Add salt and pepper to taste.
7. Cool and add to pasta or use in other recipes.