Using pasta with ridges, such as Gustare Vita rigatoni or penne rigate will help thick, chunkier sauces cling to the pasta.
Servings and Ingredients
|4 fresh tomatoes|
|¼ c. Gustare Vita olive oil|
|1 medium onion, chopped|
|2 stalk(s) celery, chopped|
|1 large carrot, peeled and chopped|
|2 tbsp. fresh rosemary, chopped|
|2 clove(s) garlic, minced|
|1 c. dry red wine, or Hy-Vee vegetable stock|
|1 tsp. Hy-Vee kosher salt|
|¼ tsp. Hy-Vee crushed red pepper|
Things To Grab
- Large pot
- Ice water bath
- 2-quart Dutch oven with cover
- Bring a large pot of water to boiling. Cut a shallow "x" in the bottom of each tomato. Slide tomatoes into boiling water for 45 to 60 seconds. As soon as their skins start to split, remove and place in an ice water bath. When cool, drain tomatoes and remove the skins. Chop tomatoes and transfer to a bowl; set aside.
- Heat oil in a 2-quart Dutch oven over medium heat. Add onion, celery and carrot. Cook for 5 minutes or until softened, stirring frequently. Add rosemary and garlic. Cook for 3 minutes more. Add tomatoes and juices, wine, salt and crushed red pepper. Bring mixture to boiling; reduce heat. Cook, covered, for 1 hour. Uncover; cook for 30 minutes more or until thickened.
Serve sauce over cooked pasta, such a Gustare Vita rigatoni or penne, or store sauce in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 270mg
- Total Carbohydrates: 13g
- Protein: 2g
Lively and refreshing, this wine will complement the fresh vegetables in the spaghetti sauce.