Tuesday, August 12, 2014

Carrot (summer) Sauce - Also Known As Flo’s Sauce






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.

Ingredients:




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.
Olive Oil
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

Instructions






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:

Rigatoni,
Macaroni,
Ziti,
Farfalle
Tagliatelle Nests








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!!!



6 comments:

  1. Sounds so delicious.. never heard of carrot sauce...
    have a great day.

    ReplyDelete
    Replies
    1. Thank you it is a nice fresh tasting sauce - if you will try it please re-read it I am add one more thing you need to do . Hate that I missed it. :)

      Delete
  2. Looks and sounds scrumptious, Marisa! It's easy enough and light enough for a quick summer meal, al fresco, of course! Thanks so much for the pics and directions, too! Have a wonderful day!

    Poppy

    ReplyDelete
    Replies
    1. That is exactly it. It has an al fresco taste - if you are going to try it - one more thing to do is every so often, stir the sauce - forgot to add that to the instructions.

      Delete
  3. This sounds really yummy! I will be trying it -- no Trader Joe's nearby, so thanks for explaining the ingredients of MirePoix Mix!

    ReplyDelete
    Replies
    1. The mirepoix from trader joe just saves time - one of my favorites things - one more thing to do is, every so often, stir the sauce - forgot to add that to the instructions - will do now

      Delete

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