Ted Allen's Sunday Gravy (Sugo)
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Preserving Method: Non-Preserving
From In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks by Ted Allen. Serves 6-8 over pasta; Thick spaghetti is preferred, but penne, farfalle (bowties) or orcchiette are also fine.
You Will Need
You Will Need
- 2 tablespoons extra-virgin olive oil
- 2 medium onions
- 2 ribs celery, chopped
- 1 large carrot, chopped
- 3 cloves (about 2 tablespoons) garlic, chopped
- 2 bay leaves
- 1 tablespoon tomato paste (hint: buy the Italian kind in the resealable tube)
- 1 28-ounce can chopped tomatoes
- 12 cups homemade (preferably) or low-sodium chicken stock
- 2 or 3 sprigs fresh thyme, tied together with cotton string
- 1/2 cup fresh basil, chopped
- In a large Dutch oven or stockpot, add 2 tablespoons oil over medium heat and add the onions, celery, and carrot. Cook until soft, stirring occasionally, about 8 minutes. Add the bay leaves and garlic and cook until fragrant, 1 minute. Push the veggies aside and add the tomato paste, toasting it on the bottom of the pan, 1 minute. Stir into the sofrito.
- Add tomatoes, chicken stock, and thyme, and bring to a boil. Cover partially, reduce heat to a very gentle simmer, and cook, partially covered, about an hour, until thick and significantly reduced. Add most of the basil and stir, reserving a little to sprinkle over the top for serving. Serve alongside pasta with passed Parmesan.