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Ingredients
- 1 35-ounce can peeled Italian tomatoes, seeded and lightly crushed with their liquid
- 1/4 cup virgin olive oil
- 1 small onion, chopped (about 1/2 cup)
- 1/4 cup finely shredded peeled carrots
- 1/4 cup finely chopped celery, including leaves
- 4 fresh bay leaves or 2 dried bay leaves
- Salt
- Crushed hot red pepper
Details
Preparation
Step 1
Pass the tomatoes through a food mill fitted with the fine disc. Heat the oil in a 2 to 3 quart nonreactive saucepan over medium heat. Stir in the onion and cook, stirring occasionally, until wilted, about 3 minutes. Add the carrots and celery and cook, stirring occasionally, until golden, about 10 minutes.
Add the food-milled tomatoes and the bay leaves and bring to a boil. Season lightly with salt and crushed red pepper. Bring to a boil, lower so the sauce is at a lively simmer, and cook, stirring occasionally, until thickened, about 45 minutes. Remove the bay leaves. Taste and season with salt and red pepper if necessary.
Makes about 3 1/2 cups, enough to dress 6 servings of pasta
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