|Just add fire|
Now, let me give you a little background on why I decided to make this marinara sauce. Ever since the second week of living alone in this apartment, I have not had much of a taste for dinner on my own. I've had lots of eggs on toast, some salad, some crappy soup, and God knows what else. It's been really pathetic. I just don't know how to feed myself a good home-cooked meal. Which is silly, because I know how to cook for a group of people.
So I got to thinking about what freezes well, and I remembered that I made this sauce for my family in the past and it made so much that we froze half of it. When reheated, it tastes pretty darn good. I've had it atop penne and farfalle. What I really want to try it with is gnocchi, my soul mate. Gah, I love gnocchi. I feel an ode coming on...
|Veggies in the pot|
Oh, dearest gnocchi
thy soft pillows
of potatoey fluffiness
which turn to mush on my tongue
when mixed with marinara
and fresh mozzarella
I feel I can speak italiano
and I am transportato a Roma
il y a plusiers ans
quand j'etais un peu plus jeune
e la vita etais bella
and I was con amice
I will eat you encore une fois
et je sourirai
I know that that poem was in English, French and Italian. That's what happens when you speak 2 1/4 languages. When passion overtakes you, language does not matter. The words must break to the surface.
Okay, without further ado, here is the marinara recipe.
from Everyday Italian by Giada de Laurentis
1/2 cup extra-virgin olive oil
2 sm onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
64 oz canned crushed tomatoes
2 dried bay leaves
In a large pot, heat the oil over medium-high heat. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 tsp each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste. You can transfer the cooled sauce to freezer bags and freeze until you want to use it.