Emilia Romagna Pomodoro Sauce
A sauce inspired by the Emilia-Romagna region of Italy with fresh vegetables and herbs.
Yield:
Approx. 7 quarts
Ingredients
¼ cup Olive oil
2 tbsp. Garlic, minced
1 cup Carrots, diced ¼″
1 cup Celery, diced ¼″
1½ cups Onion, diced ¼″
2- #10 cans Bella Rossa Cubetto di Pomodoro
¾ cup Bontá Fancy Tomato Paste
¾ tsp. Sea salt
¼ tsp. Freshly ground black pepper
¼ cup Italian flat-leaf parsley, chopped
¼ cup Fresh basil, chiffonade
2 tbsp. Fresh rosemary, minced
2 tbsp. Fresh marjoram, chopped
2 tbsp. Fresh sage, chopped
Instructions
Preparation Steps
- Heat a large sauce pot with olive oil over medium heat. Add garlic, carrots, celery and onion; sauté until onion is translucent, about 4 – 5 minutes.
- Add Bella Rossa Cubetto di Pomodoro and Bontá Fancy Tomato Paste, sea salt and black pepper. Bring to a boil; reduce heat and simmer 20 minutes.
- Add Italian parsley, basil, rosemary, marjoram and sage; simmer an additional 10 minutes.
Recommended Pasta: Long string-type pastas, long ribbon-type pastas, short cut pastas, filled pastas.
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