Rain's Tomato Sauce for Pasta

Rain's Tomato Sauce for Pasta
(serves about 4)

**this is a great sauce to double up and put in the freezer!

✎ Print Recipe

Ingredients

2 tbsp olive oil
1 onion diced
2 small or 1 medium carrot diced
2 small or 1 large celery stalk diced
1 bunch of fresh parsley chopped
1 clove garlic minced
1/4 cup white white (you can definitely use red)
2 jars tomatoes with sauce (32 oz total), I break them up with my hands if they're big pieces
1 tbsp tomato paste
1 tsp brown sugar
1 tbsp fresh basil (or 1/2 tsp dried)
1 bay leaf
S&P to taste

Directions

1. Heat olive oil in large pan and add the onion, carrot, celery and parsley. Bring to a simmer, cover and let cook about 20 minutes, stirring once in a while.

2. Turn the heat up to high and add the garlic for about a minute until you can really smell it.

3. Add the white wine, tomatoes, tomato paste, brown sugar and basil. Mix it all up and bring to a simmer. Add the bay leaf and S&P. Let simmer 15 minutes.

4. Transfer to your slow cooker and slow cook on low for 5 hours. (Or you can let it sit on simmer on the stove anywhere from half and hour to an hour, as long as you keep stirring and watch to make sure it doesn't burn or stick).

Notes:

- Don't forget to take out the bay leaf! (this note is for me, I forgot once, and blended the sauce with the bay leaf in it, it was horribly bitter)

- After the 5 hours, I take a hand blender and blend it slightly to get the big chunks out.