Neopolitan Marinana Tomato Sauce
An old world, basic tomato ragu.
Ingredients
- 1 medium sweet vidalia onion
- 1 carrot
- 1 celery stalk
- 1 26 oz jar Mutti, or similar tomato puree
- 1/2 cup white wine
- salt, to taste
- pepper, to taste
- red pepper flakes, optional
- 5-6 leaves basil, chopped
- olive oil
Instructions
- In a saucepan, add some oilive oil and brown the onion, celery,and carrot for 5-7 minutes.
- Turn up the heat to medium high and add the white wine into the mix; de-glaze the pot, scraping up any bits from the bottom. Once the white wine liquid is almost gone, add the jar/carton of tomato puree.
- Add the salt/spices/basil and, once boiling, lower to a slow simmer for about an hour.
- You can refrigerate for up to five days, and freeze sauce for up to a month.
