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Simple ingredients always make the best food. Let the flavors of the food your cooking be the star. No need for a ton of garlic or lots of oregano. Thats great for some, but this is great for all!
Grate the carrots with your cheese grater. Since I'm using a food mill later it wont matter. Dice the celery and onion medium to small. I think they cook better and release a deeper flavor.
Add the olive oil to a hot sauce pan over medium high heat. Add carrots, celery, onion and 1 teaspoon of #4 Pronto Italiano. This blend has the perfect amount of herbs and spices - makes it so easy!
While the veggies are sautéing down, open the tomatoes then take a sharp knife and gently cut up the whole tomatoes. A lot easier and cleaner.
Sauté the veggies for about 10-12 minutes over medium heat, just till the onions are a bit translucent.
Add both cans of tomatoes along with 2 teaspoons of the Italian blend. Adding flavor in layers is a good rule to remember. When you add something new to a pan, it will need a little seasoning too.
Food-mill time. If you don't have a food mill you can cautiously use a blender. But food mills break down the chunk with care and ease, making the perfect texture for the sauce.
Scrape down the sides then add more sauce. I usually run the sauce through twice, it helps get all the extra chunks in the mill into the sauce.
This is what your sauce will look like after the first run through the food mill. Cook the sauce down for another 15-20 minutes to thicken it up perfectly.
Run it through the mill one more time. Then place back in sauce pan to cook over low heat for 20-30 minutes. The longer you cook it, the deeper the flavors and thicker the sauce.
This is such a fresh and light sauce. Look for other guides to see how I use it. Fantastic on many things, but most of all, just some spaghetti with a little fresh parmesan and some rustic bread.