Empty My Fridge
My Favorite Pasta Sauce of All-Time! | Chef Jean-Pierre
Ingredients
- Olive oil
- Onion · diced3 cups
- Carrot · diced2 cups
- Celery · diced4–5
- Sausage2 ½ lb
- Garlic · minced2 tbsp
- Tomato · peeled3 cans
- Cherry tomato3 cups
- Thyme · chopped2 tbsp
- Basil20–30
- Salt
- Black pepper
- Parmesan cheese1–2 tbsp
Instructions
- Heat 1 tablespoon of garlic olive oil in a frying pan. When hot, cook the sausage until nicely caramelized, about 10-15 minutes. Strain off excess fat if it releases a lot.
- In a large pot, heat a generous amount of good olive oil. Add the onions and cook until light golden brown. Add the celery and carrots and cook for a few minutes.
- Add the minced garlic and cook until its aroma is noticeable. Add the peeled tomatoes, thyme, tomato puree and half of the basil leaves, roughly chopped. Transfer the cooked sausage to the pot.
- Simmer over very low heat for about 60 to 90 minutes.
- Near the end of cooking, stir in the remaining basil leaves cut into chiffonade and adjust the seasoning with salt and pepper.
- Sprinkle with Parmesan cheese when serving.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
GarlicOnionCheeseTomatoCarrotParmesan cheeseCeleryCherry tomato
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