Salsa di Pomodoro Ricca

Rich Tomato Sauce

Preparation info
    • Difficulty


Appears in

By Joyce Goldstein

Published 2001

  • About


  • 3 tablespoons olive oil
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped


Heat the olive oil in a large saucepan over medium heat. Add the carrot, celery, onion, garlic, parsley, and basil and stir well. Season with salt and pepper and sauté until the vegetables are pale gold, about 10 minutes. Add the wine and cook until it evaporates, about 5 minutes. Add the tomatoes with their juices, stir well, reduce the heat to low, and simmer gently, uncovered, until thickene