Italian | Toscano Sauce
Revised on October 8, 2011
A great basic sauce for pasta. I make a batch and freeze in 3 cup amounts. Used in the Meatballs with Toscano Sauce and Baked Rigatoni alla Norma recipes.
Yield: 4 quarts
Ingredients
extra-virgin olive oil
1 medium yellow onion, small dice
3 shallots, small dice
1 1/2 carrots, peeled, small dice
2 ribs of celery, small dice
6 cloves garlic, minced
1/2 bunch Italian parsley, finely chopped
2 tablespoons fresh oregano, finely chopped
3 28-ounce cans crushed plum tomatoes, San Marzano or Pomi
1 28-oounce can diced tomatoes, San Marzano or Pomi
7 ounce tomato paste
2 bay leaves
12 basil leaves, chiffonade
1 1/2 cups dry white wine
red pepper flakes, to taste
kosher sea salt, to taste
freshly ground pepper, to taste
Method
In a large Dutch oven or similar pot, sauté onion until translucent. Then add shallots and sauté a few minutes longer.
Add carrots and celery and continue to sauté until they start to soften, then add garlic. Cook until vegetables are cooked through. Add the parsley and oregano and cook until herbs become fragrant.
Add crushed tomatoes, diced tomatoes, tomato paste and bay leaves. Simmer uncovered for 45 minutes, stirring occasionally. Sauce should reduce a bit.
Add basil and white wine, and simmer for another 10 minutes. Season to taste with salt, pepper and red pepper flakes.
(Ref. Sur La Table's "Toscano Sauce" recipe, "Favorite Italian Pastas" class.)