Marinara Sauce - Soffritto Style
"Sofritto" is the Italian word for "sub-fried" or "under-fried" that refers to using a small quantity of olive oil to cook diced vegetables that constitute the base of the dish. In Southern Italy, the soffritto is generally prepared with olive oil, chopped onions, and diced garlic. In Northern Italy, the soffritto is made with the ´holy trinity´ of Italian vegetables - minced celery, carrot, and onion. The addition of these ingredients creates a much more robust and flavorful dish.
Ingredients
- 1 28 oz can Italian plum tomatoes
- 1 16 oz can tomato sauce
- 1/2 yellow onion, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 clove garlic, minced
- 1 teaspoon fresh thyme, minced
- 2 bay leaves
- 1/4 cup red wine
- 1 cup chicken broth
- 2 tablespoons olive oil
- Pinch dry oregano
- Salt and pepper
Instructions
In a pre-heated pan on medium to high heat, add olive oil and saute onions, celery, and carrots until soft (about 3-5 minutes). Add garlic, oregano, and thyme and cook 3 minutes. Deglaze pan with red wine and cook until reduced (about 3 minutes). Stir in plum tomatoes, tomato sauce, chicken broth, and bay leaves. Raise heat until sauce begins to boil, then reduce heat and simmer for one hour. Salt and pepper to taste. Remove bay leaves prior to serving.
