Assigned Tags / Keywords:

basil, carrot, onion, pasta, sauce, tomato

Ingredients per portions

1 kg	tomatoes, crushed
120 ml	extra virgin olive oil
1 small	onion, finely chopped
2 clove(s)	garlic
1 medium	carrot
2	bay leaves, dried
6	basil leaves
4 tbsp	butter, unsalted, melted
	salt and freshly ground pepper, to taste

Heat oil in a large casserole pot or pan. Add onion and garlic and sauté until soft, about 2 minutes.

Add celery and carrots and season with salt and pepper. Sauté until all the vegetables are soft, about 5 minutes.

Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Stir occasionally.

After about 45 minutes remove bay leaves and check the seasoning. If sauce tastes a little acidic, add unsalted butter or a pinch of sugar. Stir.

If a smoother consistency is desired process sauce in blender or food processor until smooth.

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