Slow-Simmered Tomato and Basil Ragù

A rich, deeply flavored pasta sauce made with fresh tomatoes and aromatic herbs.

Cuisine: Italian

Category: Pasta

Prep: 20 minutes. Cook: 70 minutes.

Serves 6.

Ingredients

• 28 oz canned San Marzano tomatoes
• 3 tbsp extra virgin olive oil
• 1 medium finely diced onion
• 1 small finely diced carrot
• 1 stalk finely diced celery
• 3 cloves minced garlic
• 1/4 cup finely chopped fresh basil
• 1/2 cup red wine
• 2 tbsp tomato paste
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup dry red wine

Instructions

1. Step 1: Heat olive oil in a heavy pot over medium heat. Add onion, carrot, and celery; cook for 8 minutes until softened but not browned.
2. Step 2: Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
3. Step 3: Add canned tomatoes (with their juices), 1/2 cup red wine, salt, and black pepper. Break tomatoes apart with a spoon.
4. Step 4: Bring to a gentle simmer, then reduce heat to low. Cover partially and cook for 1 hour, stirring occasionally.
5. Step 5: Stir in 1/4 cup fresh basil and cook uncovered for 10 more minutes until sauce thickens slightly.
6. Step 6: Remove from heat and let rest for 15 minutes before serving over cooked pasta.