Vincenzo’s Marinara Sauce

Ingredients

• 28 oz crushed tomatoes (1 can)
• 25 grams carrot
• 25 grams celery
• 50 grams yellow onion
• 50 milliliters olive oil
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 2 tbsp olive oil
• 50-100 grams basil
• ¼ cup pecorino cheese, grated (optional)

Directions

For soffritto, blend carrots, celery, yellow onion, and 50 milliliters of olive oil in a food processor until well blended and smooth. Add 2 tbsp olive oil to a sauce pot on medium low heat. Add soffritto to sauce pot and cover bottom of the pan; cover pan with lid and simmer for 15 minutes. Remove cover and heat for another 5 minutes until soffritto is a light golden brown. Add tomatoes, salt, pepper, and mix well. Replace lid and simmer for 1 hour. Break up basil by hand. Remove lid, add basil and pecorino, stir well. Allow to simmer for another 45-60 minutes without lid so sauce thickens.