6 cans of crushed tomatoes (28oz cans)
1.25 cup extra virgin olive oil.
2.5 cups shredded onion
1.25 cup shredded peeled carrots
1.25 cup shredded celery (include leaves)
20 fresh or 10 dried bay leaves
Kosher salt (to taste)
Peperoncino flakes (red pepper flakes)
We use the grater on the food processor to shred the onions, carrots and celery.
Saute onion in olive oil for 3-5 minutes over medium to high heat until wilted, stir often. Add carrot and celery until golden, stirring occasionally, about 10-15 minutes.
Add the tomatoes and bay leaves and bring to a boil. Season lightly with salt and pepper flakes to taste. Lower the heat so the sauce is at a lively simmer and cook stirring occasionally until thickened, about 45 minutes. To prevent burning the sauce, place in a hot oven (350-400) and cook.
Adapted from Lidia cooks from the Heart of Italy, by Lidia Matticchio Bastianich.
