Pep time 15 minutes, cook 1 hour, makes about 10 cups
Perfect for baked ziti and lasagna, this recipe makes 10 cups of midly seasoned sauce. Heat 2 and a half cups of sauce for each pound of pasta.
3 tablespoons olive oil
3 carrots, peeled and finely chopped
1 large onion (12 ounces), chopped
2 garlic cloves, finley chopped
84 ounces of plum tomatoes in puree
1 bay leaf
three quaters teaspoon salt
one quater teaspoons coarsley ground black pepper
In nonreactive 5-quart Dutch oven, heat oil over medium heat. Add carrots and onions and cook, stirring occasionally, until vegetables are very tender, about 20 minutes. Add garlic; cook, stirring, 2 minutes.
Add tomatoes with their puree, bay leaf, salt, and pepper to Dutch oven; heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat; cover and simmer 15 minutes. Remove cover ans simmer until sauce has thickened slightly, about 20 minutes longer. Discard bay leaf.
