Classic Tomato Pasta Sauce with Mirepoix Base

Making a classic homemade tomato sauce is easy and so flavorful. This version starts with a mirepoix blend of onions, celery, and carrots for additional flavor and uses whole canned tomatoes. Serve it with spaghetti or another shape, ravioli, or use it in lasagna or as a dip for breadsticks.

📝 Ingredients

• 2 Tablespoons extra virgin olive oil
• 1 cup carrots (diced (~2-3 carrots))
• 1 cup celery (diced (~3 stalks))
• 2 cups yellow onion (diced (~1 medium))
• 4-5 cloves garlic (finely chopped or minced)
• 2 teaspoons fine sea salt (or to taste)
• 1/2 teaspoon granulated sugar
• Dash red pepper flakes (optional)
• Freshly ground black pepper (to taste, optional)
• 1/3 cup red wine or vegetable stock
• 2 28-ounce cans San Marzano peeled whole tomatoes
• 1 Tablespoon dried oregano
• 1 Tablespoon dried basil
• 2 Tablespoons Italian Seasoning (optional substitution)

👨‍🍳 Instructions

1. 1In a large dutch oven or non-reactive stockpot, heat olive oil over medium heat. Add carrots, celery, and onion. Cook for 8-10 minutes until starting to soften, stirring occasionally.
2. 2Add garlic, salt, sugar, and red pepper flakes, cook for 1-2 minutes. Deglaze pan with wine (or stock) and let cook until reduced by half, approximately 3-4 minutes.
3. 3To prep the tomatoes, hand crush the whole peeled tomatoes in a separate bowl, removing any hard stems (you can also do this over the pot for ease). Add the hand-crushed tomatoes into the stockpot. Stir in dried oregano and basil. Reduce the heat to low or medium low so the sauce is at a simmer, then cover and simmer for 30 minutes. Uncover and continue simmering for 30 more minutes, stirring occasionally. Test salt level and add according to taste.
4. 4Remove the sauce from the heat, and use an immersion blender to carefully blend the sauce until smooth or desired texture is reached. If using a regular blender, carefully transfer the sauce and vent the top knob to allow steam to escape.
5. 5Use the sauce immediately with your favorite recipes, or let it cool and store. Place any leftovers in an airtight container in the fridge for up to 4-5 days. If freezing, let the sauce cool completely before transferring to the freezer.