Description
A treasured family recipe from Tucci’s travels in Italy.
Ingredients
Scale
- 2 tbsp butter
- 1/4 cup olive oil
- 1 cup diced carrots (about 2 medium-sized carrots)
- 1/2 cup diced celery (about 2 small tender stalks)
- 1 cup diced onions (about 1/2 large onion)
- 2 large cloves garlic, chopped
- 2 tsbp chopped fresh Italian, flat-leafed parsley
- 4 cups canned whole San Marzano tomatoes (about one 35-ounce can)
- Kosher salt
- Black pepper
Instructions
- In a deep saucepan, heat olive oil and butter.
- Once the butter begins to bubble, start making the soffrito by softening the carrots, celery, and onions with the garlic. Be sure to stir continuously as it may take up to 10 minutes to soften.
- Next, sprinkle in the chopped parsley and stir. Follow by crushing the tomatoes with your hands. If you want a slightly less textured sauce, pulse the tomatoes briefly with an immersion blender before adding to the pan.
- Wait until the sauce begins to boil, then reduce the heat to medium low and season with freshly ground black pepper and salt.
- Cover the pan, leaving a little opening for the steam to escape. Continue simmering until the flavors come together, around 30-45 minutes. Serve over pasta or use as a base for other recipes.