½ c. shredded carrots (that I use on salads), finely chopped
¼ c. finely chopped celery
8 cloves of garlic peeled and sliced
½ c. Chianti (You can substitute Merlot.)
Small dried whole chili or pinch of crushed red pepper flakes
1 t. kosher salt
Basil sprigs
Oregano sprigs
1 pound of pasta, your choice
½ c. reserved pasta water
Instructions
Sauté garlic, onions, carrot and celery in olive oil for approximately 20 minutes over medium heat until softened. A pinch of sugar my be added to bring out the sweetness of the onion. If you need to add dried herbs, add with the onions.
Pour tomatoes into a large bowl and crush them using your hands.
Once the veggies have cooked down, add the Chianti. the tomatoes, which have been crushed, and their juices.
With the lid partially removed, allow for a little reduction in the liquid... 10 minutes...
Add fresh herbs, salt and chili pepper(or flakes) at the last moment. Cook for an additional 5 minutes. I left the herbs in to be processed with the sauce in the next step. Some recipes say to remove them.
Using and immersion blender or a food processor, blend to your desired consistency, chunky or smooth. If using a food processor, pulse, do not purée.
Cook pasta and drain(reserve ½ cup of the pasta water) until just before it obtains al dente stage.
Add pasta water to sauce and blend; this starchy water helps to thicken the sauce so it will easily stick to pasta.
Add sauce to pasta stirring to evenly distribute.
Serve with chiffonaded basil, freshly grated parmesan cheese and a rustic loaf of bread.
Enjoy!
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/classic-marinara-sauce/