Rosatella Sauce

Name: Rosatella Sauce
Ingredients: 1/8 cup olive oil or 3 tablespoons butter; 3 small onions, finely chopped; 5 garlic cloves, finely chopped; 2 stalks celery, finely chopped; 2 carrots, peeled and finely chopped; 1/2 teaspoon sea salt; 1/2 teaspoon black pepper, freshly ground; 2 (32 ounce) cans crushed tomatoes; 2 dried bay leaves; 1 cup heavy cream

10 ingredients

11 steps

Ingredients

1/8 cup olive oil or 3 tablespoons butter
3 small onions, finely chopped
5 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground
2 (32 ounce) cans crushed tomatoes
2 dried bay leaves
1 cup heavy cream

Directions

1

In a large pot, heat the oil/butter over a medium-high flame.
2

Add the onions and garlic.
3

Saute until the onions are translucent, about 10 minutes.
4

Add the celery, carrots, and 1/2 teaspoon of each salt and pepper.
5

Saute until all the vegetables are soft, about 10 minutes.
6

Add the tomatoes, oregano, parsley and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
7

Remove and discard the bay leaf.
8

Add heavy cream and bring to temperature.
9

Mix in parmesan cheese and stir until melted.
10

Season the sauce with more salt, pepper, parmesan cheese, to taste.
11

The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.