As I’d always like to say, “It’s all about the sauce”. A key ingredient is carrots. It packs the right amount of richness with the balance of sweetness and tanginess. By adding fennel infused sausages which I love (although I’ve noticed being abroad has a short supply of this). The combination of all the ingredients come together to create rustic flavors that take me back to my grandmother’s kitchen. I’d like to share with you the recipe that I use so that you can enjoy it as well.
The recipe for the mother of all sauces:
2 bottles of Luigi Vitelli strained tomatoes
1 head of garlic
2 medium carrots
2 medium onions
3 tbsp of basil to taste (if you have fresh, use that)
3 tbsp parsley to taste (fresh is always better, though dry would do)
Dice the carrots and onions into small cubes. Mince the garlic. Over medium heat, caramelize the carrots, onions, and garlic with two tablespoons of olive oil. This helps them to blend with the other ingredients to release its sweetness.
Once the vegetables have been caramelized, add the bottles of tomato sauce. Cook for at least an hour to allow the sauce to reduce and thicken. Add salt and pepper to taste.
I prefer having rigatoni with my special sauce. There is something about the tubular shape of the rigatoni that lets the sauce seep in between its ridges. It makes it taste so much better. Rigatoni comes from the Italian word rigati which means “ridged.” I’d have a nice bottle of Chianti to go with my meal, a long luxurious soak in the tub, and who knows what else will happen after that ;) After all, I deserve a reward after my masterful sauce.