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Marinara sauce
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| Giada De Laurentiis' Fusilli with Homemade Marinara Sauce Ingredients | |
| 2 32-ounce cans | crushed tomatoes |
| 2 | garlic cloves |
| 1 medium | onion, peeled and left whole |
| 2 stalks | celery, cut in half |
| 2 | carrots, peeled and cut in half |
| 1/2 teaspoon | kosher salt |
| 1/2 teaspoon | freshly ground black pepper |
| 2 | dried bay leaves |
| 2 to 3 tablespoons | butter, at room temperature |
| 5 | fresh basil leaves |
| 1 pound | fusilli pasta |
| 1 cup | freshly grated Parmesan cheese |
Yields: 4
Preparation
In a large pot, add the crushed tomatoes, garlic, onion, celery, carrots, salt, pepper and bay leaves. Simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves, onion, celery, carrots and garlic. Turn off the heat; add the butter and fresh basil leaves.
If you like a more fine texture, using a blender, purée in batches to desired consistency. The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm over medium heat before using.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain and place in a large serving bowl. Toss with the Parmesan cheese and marinara sauce, and serve.
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