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Basic Pasta Sauce - cut the acid with added carrot for natural sweetness.

Basic Pasta Sauce

Don't add sugar in your tomato-based pasta sauces. Cut the tomato acid with added carrot for natural sweetness in this basic pasta sauce recipe.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4 people

Ingredients
 

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 small celery stalk (including the green tops), finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 3 cloves garlic, crushed
  • 1 kg fresh tomatoes, roughly chopped
  • 1 tablespoon tomato paste
  • Salt & freshly ground black pepper
  • 2 tablespoons fresh basil, chopped
  • Parmesan cheese

Instructions
 

  • Heat the olive oil in a large deep frying pan on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat.
  • Reduce the heat to low, cover and cook for 15-20 minutes, stirring occasionally until the vegetables are softened and cooked through.
  • Add the minced garlic. Increase the heat to medium-high. Cook for garlic for 30 seconds.
  • Add the tomatoes and tomato paste. Season with salt and pepper to taste.
  • Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 20-30 minutes depending on how juicy your tomatoes are.
  • Purée sauce in a blender or with an immersion blender, to give it a smooth consistency.
  • Add the pasta sauce to cooked pasta and mix together. Serve in pasta bowls topped with chopped basil and grated parmesan cheese.