“This sauce originated with farmers who wanted the body and heartiness of a meaty red sauce but couldn’t afford the meat,” Gabriele says.
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 10 min |
| Cook: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 1/2 red onion, roughly chopped 1 carrot, roughly chopped
- 2 stalks celery, roughly chopped
- 1/3 cup red wine
- 1 28-ounce can whole peeled tomatoes
- 1 tablespoon finely chopped fresh parsley
- Kosher salt and freshly ground pepper
- 1 pound orecchiette or medium shells, cooked until al dente
- Shredded parmigiano-reggiano cheese, for serving
Instructions
- Heat the olive oil over medium-high heat in a large skillet. Add the onion, carrot and celery and cook 5 to 7 minutes, until the onion is soft and golden, just before caramelization.
- Add the red wine and stir well. Reduce the heat slightly and simmer 5 minutes, or until the pungent smell of alcohol is gone.
- Add the tomatoes and break them down roughly with a wooden spoon. Add the parsley and season with salt and pepper to taste. Stir well and cook over low heat 30 to 40 minutes, until the sauce thickens and the flavors blend. Toss with just-cooked pasta and serve with shredded parmigiano cheese.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 404 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 12 g |
| Cholesterol | 1 mg |
| Sodium | 595 mg |
| Serving Size | 1 of 6 servings |
| Calories | 404 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 12 g |
| Cholesterol | 1 mg |
| Sodium | 595 mg |
Reviews
I love Debi Mazar and Gabriele Corcos and I love this pasta sauce. The carrots & celery give a complex flavor. It’s so delicious that you don’t miss the meat. I usually use onions for my sauce and may try some next time, as well.
We try to do a “Lite” night supper (usually meatless) and this recipe fit the bill.Rustic or not it is full of flavor and had delicious eye appeal.Also love the show! Thanks Debi and Gabriele. Chef Bob &Ms. Cassie