makes about 3½ cups, enough for 1 pound dried pasta or 1½ pounds fresh, serving 6

Notes

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
Lidia Cooks from the Heart of Italy

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Lidia Cooks from the Heart of Italy

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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.

Lidia Cooks from the Heart of Italy

Cookbook

Lidia Cooks from the Heart of Italy

buy now