Classica salsa di pomodoro per pasta con base mirepoix

Ingredienti

• 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)

Preparazione

1. 1

   In 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. 2

   Add 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. 3

   To 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. 4

   Remove 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. 5

   Use 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.