makes about 3½ cups, enough for 1 pound dried pasta or 1½ pounds fresh, serving 6
Ingredients
- 3 pounds ripe fresh plum tomatoes, peeled and seeded, or one 35-ounce can peeled Italian tomatoes, seeded and lightly crushed, with their liquid
- ¼ cup extra-virgin olive oil
- 1 small onion, chopped (about ½ cup)
- ¼ cup finely shredded peeled carrot
- ¼ cup finely chopped celery, including leaves
- 4 fresh bay leaves, or 2 dried bay leaves
- kosher salt to taste
- Peperoncino flakes to taste
Directions
Pass the tomatoes through a food mill fitted with the fine disk. Heat the oil in a 2-to- 3- quart nonreactive saucepan over medium heat. Add the onion, and cook, stirring occasionally, until wilted, about 3 minutes. Add the carrot 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 peperoncino. Once it’s boiling, lower the heat 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 peperoncino if necessary.
