Get the Recipe Classic Tomato Pasta Sauce with Mirepoix Base

Name: Get the Recipe Classic Tomato Pasta Sauce with Mirepoix Base
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 cups
Ingredients: 2 Tablespoons olive oil; 1 cup carrots; 1 cup celery; 2 cups yellow onion; 4-5 cloves garlic; 2 teaspoons fine sea salt; ½ teaspoon granulated sugar; Dash Dash red pepper flakes; freshly ground black pepper; ⅓ cup red wine or vegetable stock; 2 ounce cans san marzano peeled whole tomatoes; 1 Tablespoon dried oregano; 1 Tablespoon dried basil; 2 Tablespoons Italian seasoning

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4.9

42 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
8 cups
Calories
62 kcal
Course
Dinner
Cuisine
Italian

Get the Recipe Classic Tomato Pasta Sauce with Mirepoix Base

Uri Fleming

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Making a classic homemade tomato sauce is easy and so flavorful. This version starts with a mirepoix blend of onions, celery, and carrots for additional flavor and uses canned tomatoes. Serve it with spaghetti or another shape, ravioli, or use it in lasagna or as a dip for breadsticks.

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Ingredients

Servings

2 Tablespoons olive oil
1 cup carrots diced (~2-3 carrots)
1 cup celery diced (~3 stalks)
2 cups yellow onion diced (~1 medium)
4-5 cloves garlic finely chopped or minced
2 teaspoons fine sea salt or to taste
½ teaspoon granulated sugar
Dash Dash red pepper flakes optional
freshly ground black pepper to taste, optional
⅓ cup red wine or vegetable stock
2 ounce cans san marzano peeled whole tomatoes
1 Tablespoon dried oregano
1 Tablespoon dried basil
2 Tablespoons Italian seasoning optional substitution

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Instructions

In a large dutch oven or non-reactive stockpot, heat olive oil over medium heat. Add carrots, celery, and onion. Cook for 8-10 minutes until starting to soften, stirring occasionally.
Add garlic, salt, sugar, and red pepper flakes, cook for 1-2 minutes. Deglaze pan with wine (or stock) and let cook until reduced by half, approximately 3-4 minutes.
To prep the tomatoes, hand crush the whole peeled tomatoes in a separate bowl, removing any hard stems (you can also do this over the pot for ease). Add the hand-crushed tomatoes into the stockpot. Stir in dried oregano and basil. Reduce the heat to low or medium low so the sauce is at a simmer, then cover and simmer for 30 minutes. Uncover and continue simmering for 30 more minutes, stirring occasionally. Test salt level and add according to taste.
Remove the sauce from the heat, and use an immersion blender to carefully blend the sauce until smooth or desired texture is reached. If using a regular blender, carefully transfer the sauce and vent the top knob to allow steam to escape.
Use the sauce immediately with your favorite recipes, or let it cool and store. Place any leftovers in an airtight container in the fridge for up to 4-5 days. If freezing, let the sauce cool completely before transferring to the freezer.

Equipments used:

Nutrition Information

Show Details

Serving 1cup Calories 62kcal (3%) Carbohydrates 7g (2%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 644mg (27%) Potassium 170mg (5%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 2766IU (55%) Vitamin C 5mg (6%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8cups

Amount Per Serving

Calories 62 kcal

% Daily Value*

Serving	1cup
Calories	62kcal	3%
Carbohydrates	7g	2%
Protein	1g	2%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Sodium	644mg	27%
Potassium	170mg	4%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	2766IU	55%
Vitamin C	5mg	6%
Calcium	44mg	4%
Iron	1mg	6%