Monday, January 26, 2009
This recipe comes from "On Top of Spaghetti", by Johanne Killeen and George Germon, with a few of my own changes. I remember Ina mentioning their restaurant, Al Forno, in Providence, RI, once on her show. Husband made this sauce when he was making dinner one night. It was a hit with the both us and the kids. Although it's not hard to make, you can easily freeze this sauce and have it for later. I haven't tried making great batches of it, but I'd like to try. It's fantastic over any pasta. And I like how the kids are eating the vegetables hidden in the sauce.
1/4 cup olive oil
3/4 cup finely chopped onion (about 1/2 a large onion)
2 sprigs flat-leafed parsley, leaves only. finely chopped
1/2 cup peeled and finely chopped carrot (1 carrot)
1/2 cup finely chopped celery (2 stalks)
1 large garlic clove, peeled and finely chopped
1/4 teaspoon crushed red pepper flakes (I only put in 1/8 tsp. because I don't want it too spicy for the 4 year old.)
1 teaspoon sea salt
1/2 cup dry white wine (I've used red also when I didn't have white)
3 1/2 cups chopped canned tomato pulp and juice (1 28 ounce can)
Heat the olive oil in a heavy-bottomed saucepan with the onions, parsley, carrots, celery, garlic, red pepper flakes and 1/2 tsp salt. Saute' over medium heat until the vegetables are very soft without allowing them to brown, 20-25 minutes.
Add the wine, raise the heat, and allow the wine to all but evaporate, stirring often. Add the tomatoes and 1 cup of water. Cover, bring to a boil, then lower heat to maintain a gentle simmer. Cook for 30 minutes.
Puree' the sauce with an immersion blender. You may use the sauce right away, or cool to room temperature, cover, and refrigerate for up to 3 days or freeze.