- 1/4 cup extra-virgin olive oil
- 1 large onion, peeled, coarsely chopped (2 cups)
- 1 large carrot or 2 small carrots, peeled, coarsely chopped (about 3/4 cup)
- 3 garlic cloves, peeled, finely chopped
- 5 large tomatoes, coarsely chopped (4 cups) or 2 (28-ounce) cans whole tomatoes, drained, coarsely chopped
- 2 tablespoons tomato paste
- Coarse sea salt to taste
- Freshly ground black pepper to taste
- In a large heavy skillet, heat the olive oil over medium-high heat. Saute the onion and carrot for 2 to 3 minutes, reduce the heat to medium, cover and sweat the vegetables over medium heat for about 25 minutes or until soft and golden.
- Add the garlic, stir well, cover and sweat for 5 minutes more or until softened. Add the tomatoes and tomato paste. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, for about 10 minutes to blend the flavors.
- Push the cooked sauce through a food mill or blend in a food processor and push through a sturdy, small-holed strainer into a large bowl. Add salt and pepper to taste.
- The sauce can be cooled and stored in the refrigerator for up to 1 week or frozen up to 3 months.
- Add 1/4 cup chopped fresh basil at the very end of cooking.
- Fry 6 to 8 fresh sage leaves in olive oil until golden brown. Gently crumble the sage over the pasta just before serving.
- Add 6 ounces of fresh goat cheese to the sauce.
- Add additional olive oil.
- Add 2 ounces of good-quality balsamic vinegar.
PER SERVING: Cal 108 (59% fat) Fat 7 g (1 g sat) Fiber 2 g No chol Sodium 50 mg Carb 10 g Calcium 18 mg