Quick Pasta Sauce
|Yellow onion||1 Medium, quartered|
|Carrots||2 , quartered|
|Celery stalks||2 , quartered|
|Salt pork||4 Ounce, cubed|
|Olive oil||2 Tablespoon|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Tomato puree||58 Ounce (2 Cans, 29 Ounce Each)|
|Tomato paste||6 Ounce (1 Can)|
|Hot red pepper flakes||1⁄4 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Hot cooked pasta||1 Cup (16 tbs) (Of Your Choice)|
In a food processor, place the yellow onion, carrots, celery, and salt pork.
Process with on-off pulses until the mixture is finely chopped.
In a stockpot, heat the olive oil and saute the vegetable mixture until tender.
Stir in the red wine and simmer 3 minutes.
Stir in the tomato puree, tomato paste, salt, red pepper flakes, and pepper.
Bring the mixture to a boil, reduce the heat, and simmer, partially covered, for 30 minutes.
Serve over your favorite hot cooked pasta.