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
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How to Make Rosatella Sauce
- In a large pot or Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté until onions are translucent, about 10 minutes.
- 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.
- 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.
- Remove bay leaves and discard.
- Stir in 1 cup heavy cream and bring to a gentle simmer.
- Add 1/2 cup grated Parmesan cheese and stir until melted and smooth.
- Season generously with additional salt and pepper to taste, adding more Parmesan cheese if desired.
- (Optional) Garnish with fresh basil or parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
16g
Fat
80g
Carbs
27g
