Monday, August 25, 2008

Giada's Homemade Marinara Sauce

I found some great smoke mozzarella ravioli's at our local farmers market and I knew I couldn't just put my regular old Ragu spaghetti sauce on something so yummy. So I'm being adventurous and going to make a homemade sauce. We'll be eating the ravioli's on Tuesday night but in an effort to conserve time I'll be making the sauce Monday night.

Giada's Homemade Marinara Sauce

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves

  1. In a large casserole pot, heat the oil over a medium-high flame.

  2. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.

  3. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes.

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

  5. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead.

  6. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

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