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I am going to share the lasagne recipe, but before I do that, I need to share a few building blocks and add them to my recipe caché.
This is a pretty straight forward recipe that you can use on just about anything. I use it with pasta (no brainer- see Spaghetti and Meatballs), eggs in purgatory, toast (because I like it that way) and I have even added some chicken stock and called it tomato soup.
Trust me, you are going to love this and need this.
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Marinara Sauce
Equipment
Ingredients
- 2 tablespoons Extra-virgin olive oil
- 1 large yellow onion, chopped
- 3 medium cloves garlic, roughly chopped
- 2 medium celery stalks, roughly chopped
- 2 medium carrots, peeled and roughly chopped
- 1 (32 ounce) cans San Marzano crushed tomatoes
- 1 (32 ounce) cans San Marzano whole tomatoes
- 1 dried bay leaf
- Kosher salt and freshly ground black pepper to taste
Instructions
- In a large dutch oven or heavy-bottom stock pot, heat the oil over medium-high heat. Add the onions with a pinch of kosher salt and sauté until soft and translucent, about 8-10 minutes. Add the garlic, celery, and carrots and sauté for another 8-10 minutes. Reduce the heat to medium-low and add the tomatoes and bay leaf. Partially cover and cook, stirring occasionally, until the vegetables are soft and completely cooked through, about 1 1/2 to 2 hours. Remove from the heat and allow the sauce to cool slightly. Once cool, remove the bay leaf.
- Using a hand held immersion blender or a food processor, blend the sauce until smooth or desired consistency. Sauce can be covered and refrigerated for up to a week or stored in a freezer-safe container for up to 4 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
