I created this simple sauce to put over chicken parmesan but frankly, you can use it for just about anything. Pasta sauce, pizza sauce, dipping sauce, anything. The hardest part of making this sauce is starting it ahead of time so it can cook on the stove top for a while to ensure all of the flavors can blend and marry well.
Ingredients
- 1/2 cup olive oil
- 3 tbsp butter
- 1/2 cup white wine
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 3 stalks celery, diced fine
- 3 carrots, diced fine
- 1 tsp salt or more to taste
- 1 tsp pepper or more to taste
- 2 32 ounce cans crushed tomatoes
- 2 dry bay leaves
- 1 tsp fresh chopped parsley
- 1 tbsp fresh chopped oregano
- 1 tbsp fresh chopped basil
- 1 cup water
- 1 tsp sugar
Instructions
- In large dutch oven set on med-high heat, add the oil, butter and the diced carrots, celery, and onion. Add the salt. Sauté for about 8-10 minutes. Add the garlic and sauté for about 1 minute. Add the white wine and cook for about 1-2 minutes. The vegetables should be soft and translucent. Add the tomato sauce, water, sugar, herbs, and bay leaves. Stir to combine and turn down the heat and simmer for 1-2 hours. Stir occasionally. After 1-2 hours of simmering take the bay leaves out of the sauce. Using an immersion blender, blend the sauce so the large chunks of vegetables are blended in the sauce. season with more salt and pepper if needed.You can make this ahead of time and store in the refrigerator. HAPPY EATING!!
