Rosatella Sauce Recipe

Ingredients for Rosatella Sauce

• Olive Oil
• 1 medium onion, chopped
• Garlic Cloves
• 2 celery stalks, chopped
• 1 medium carrot, chopped
• Sea Salt
• Black Pepper
• Crushed Tomatoes
• Dried Bay Leaves
• 1 cup heavy cream

How to Make Rosatella Sauce

1. In a large pot or Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat.
2. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté until onions are translucent, about 10 minutes.
3. Add 2 celery stalks, chopped, and 1 medium carrot, chopped. Stir in 1/2 teaspoon salt and 1/2 teaspoon black pepper. Sauté until vegetables are softened, about 10 minutes.
4. Pour in 28 ounces (one 28-ounce can) crushed tomatoes. Add 1 teaspoon dried oregano, 1/2 teaspoon dried parsley, and 2 bay leaves. Bring to a simmer, then reduce heat to low, cover partially, and cook for 1 hour, or until sauce has thickened to your liking, stirring occasionally.
5. Remove bay leaves and discard.
6. Stir in 1 cup heavy cream and bring to a gentle simmer.
7. Add 1/2 cup grated Parmesan cheese and stir until melted and smooth.
8. Season generously with additional salt and pepper to taste, adding more Parmesan cheese if desired.
9. (Optional) Garnish with fresh basil or parsley before serving.