Basic Tomato Sauce
Makes 3 cups (enough to sauce about 12 portions of pasta)
1 medium red or white onion (5 ounces), peeled and cut into big chunks
1 small carrot (1.5 to 2 ounces), peeled and cut into 2-inch or so pieces
1 small celery rib (2 ounces), trimmed and cut into 2-inch or so pieces
2 cloves garlic, peeled
2 tablespoons olive oil
One 28-ounce can Italian plum tomatoes, with liquid
1 teaspoon dried basil
½ teaspoon dried oregano
Sea salt and freshly ground black pepper
- Fit the chopping blade into the work bowl. Chop the onion, carrot, celery and garlic on speed 6 for 5 seconds. Scrape down the sides of the work bowl.
- Add the olive oil. Cook at 100 C on speed 2 for 12 minutes with the measuring cap removed from the lid. Scrape down the sides of the bowl.
- Add the tomatoes. Replace the measuring cap in the lid. Cook at 90 C on speed 2 for 20 minutes. Add the basil and oregano. Remove the measuring cap from the lid and let cool 20 minutes.
- Replace the measuring cap in the lid. Pulse the sauce to the texture that suits you. Season the sauce with salt and pepper.
Red clam sauce: Add the meat from 24 steamed Littleneck clams to the finished sauce along with a small (or big) pinch of crushed red pepper.
Eggplant sauce: Peel a small (about 8-ounce) purple eggplant and cut it into 1-inch dice. (There will be about 2 cups of eggplant.) Add to the sauce along with the tomatoes. The eggplant will take on a silky texture after cooking and will break apart during the final pulsing. Add a big dollop of ricotta to your pasta before tossing with the eggplant sauce for a super-simple “Pasta alla Norma.”