"Fake" Sauce

Name: "Fake" Sauce
Ingredients: 1/4 cup extra-virgin olive oil; 1/2 red onion, roughly chopped 1 carrot, roughly chopped; 2 stalks celery, roughly chopped; 1/3 cup red wine; 1 28 -ounce can whole peeled tomatoes; 1 tablespoon finely chopped fresh parsley; Kosher salt and freshly ground pepper; 1 pound orecchiette or medium shells, cooked until al dente; Shredded parmigiano-reggiano cheese, for serving

9 ingredients

9 steps

Ingredients

1/4 cup extra-virgin olive oil
1/2 red onion, roughly chopped 1 carrot, roughly chopped
2 stalks celery, roughly chopped
1/3 cup red wine
1 28 -ounce can whole peeled tomatoes
1 tablespoon finely chopped fresh parsley
Kosher salt and freshly ground pepper
1 pound orecchiette or medium shells, cooked until al dente
Shredded parmigiano-reggiano cheese, for serving

Directions

1

Heat the olive oil over medium-high heat in a large skillet.
2

Add the onion, carrot and celery and cook 5 to 7 minutes, until the onion is soft and golden, just before caramelization.
3

Add the red wine and stir well.
4

Reduce the heat slightly and simmer 5 minutes, or until the pungent smell of alcohol is gone.
5

Add the tomatoes and break them down roughly with a wooden spoon.
6

Add the parsley and season with salt and pepper to taste.
7

Stir well and cook over low heat 30 to 40 minutes, until the sauce thickens and the flavors blend.
8

Toss with just-cooked pasta and serve with shredded parmigiano cheese.
9

Photograph by Con Poulos