Carrot (summer) Sauce - also known as Flo’s Sauce
Flo is my sister Silvana’s mother-in-law, she has made this sauce probably forever – it’s so easy – it can be quick, but I slow cook this sauce.
Flo’s Carrot Sauce
I am not sure what the quantity of the ingredients are that Flo puts into her sauce - the sauce is the same except I adapted my own amounts.
One entire container of MirePoix Mix from Trader Joe’s, if I use a second container, I use only the carrots, leaving the onions and celery for something else. If you cannot find Mirepoix, use the ingredient list below for carrots, onions and celery
3 or 4 carrots peeled and diced
I chopped onion
1 or 2 stalks of celery sliced and diced
Four large cans of Crushed Tomato Sauce.
Salt and Black pepper
Fresh or dry basil - fresh cut basil use 2 or 3 leaves cut or slice; if using dry basil a small pinch will do
Romano Cheese or Parmigiana Cheese
Submerge blender or regular blender
In a large pot, coat the bottom with some olive oil – a half of tablespoon is enough, add mirepoix mixture, sauté on low medium heat until softened, about 5 minutes, add a small pinch of salt to sweat the carrots, onions and celery.
Once the softness is achieved add sauce, you can also rinse the cans with water and add the water, raise the heat a little bit and add salt another good size pinch; a small pinch of black pepper and the basil.
Once the sauce comes to a low boil, lower the heat to a low simmer, and cook for about 2 hours. The sauce thickens, so I semi to fully cover the pot during the time it is cooking.
At the end of the two hours, you need to blend the carrots, celery, and onions into the sauce. I use a submerge blender, finding it easier and safer. I am afraid to put hot liquid into a blender knowing that it can explode out- Flo told me that I have to cover it with a towel and to add it in batches – No thank you - the submerge blender works well.
This sauce can be frozen in 3 large deli containers, each container is good for 1 lb. of macaroni- the type of pastas that we use for the sauce are:
Boil your water for the pasta, follow the instructions on the box, if the box says boil 8 minutes, do that. The pasta should be a perfect “Al Dente” consistency. Combine sauce and pasta together and add 1 or 2 generous handfuls of cheese (this is optional and/or can be added to individual plates) - mix and serve.
Mangia, Mangia…No Talk!!!