John’s Spicy Tomato Sauce (adapted from Giadia DeLaurentis, I cannot tell a lie)
One stalk celery, finely diced
One carrot, finely diced
Half a large onion finely diced (duh)
Several cloves of garlic, chopped
Red pepper flakes to taste
1 tsp fennel seeds chopped
3 tbs tomato paste
White wine, generous splash
Large can San Marzano brand crushed tomatoes
Oregano, basil, sugar, salt, black pepper
Saute celery, carrot and onion in olive oil until soft, about 10 minutes. Add garlic, red pepper flakes and fennel seed and sauté 3 minutes. Add tomato paste and sauté until clumpy, about 2-3 minutes. Add generous splash white wine and raise heat to reduce by half. Add crushed tomatoes and spices. Can be served with sausage, meatballs or seafood.
