Sunday afternoons are my absolute favourite. They’re the perfect time for me to get a long drawn out recipe bubbling away on the stove while I lounge away reading the latest issue of House and Home, periodically rising to stir a sauce, add some salt and pepper, or grab a cookie. This pasta sauce is the perfect sauce for such an afternoon. It doesn’t take a ton of time to prepare, makes enough to freeze, and leaves your house smelling like a Tuscan afternoon (or what I imagine one to smell like). So if perhaps you’re a grad student, up to your eyeballs in work, and looking for a quick escape and delicious smells for your apartment, this is a good start.
For this recipe I went back to Giada De Laurentiis’ cookbook “Everyday Italian”. It’s a go-to favourite with lots of unique takes on Italian recipes. This time around, I followed her recipe for Marinara sauce quite closely and wasn’t disappointed.
Marinara Sauce – adapted from Giada De Laurentiis’ Everyday Italian
2-3 good glugs of olive oil
2 cooking onions, chopped
2 garlic cloves
2 celery stalks, chopped
2 carrots, chopped
1/2 tsp sea salt
1/2 tsp pepper (freshly ground if you can swing it)
2 cans of tomatoes
2 dried bay leaves
Heat your olive oil on medium heat, adding your chopped onions and garlic when the pan is warm. Sweat the onions and garlic until they are transparent. Add your carrots and celery, salt and pepper stirring occasionally, cooking for about 10 minutes. Add the tomatoes, stirring to combine. Add the bay leaves. Turn the heat down to low and let the sauce simmer for about 60 minutes, stirring occasionally. The sauce will thicken over the hour. Cook it for longer if you want a thicker sauce. REMOVE THE BAY LEAVES. I always forget this step. If you like a chunkier sauce, you can stop here. I use my immersion blender to puree the heck out of the sauce.
This sauce gets better with time (in the fridge) but can be used right away. I cooked up some ready-made pasta and had it with the marinara sauce. Pretty tasty stuff. We’ve found a pasta maker at Broadway market, that makes the most amazing fresh pasta! This week? Wild boar stuffed ravioli. Amazing! It doesn’t even need a sauce, just some olive oil, parm, and pepper!
Check back tomorrow to see what happened with the leftover marinara sauce! In the meantime, put on a pot of Marinara sauce, fill your house with yummy smells, and get back to studying!