instructions Add onion, carrots and celery into a food processor and pulse to finely chop vegetable. Add vegetable mix to pan and cook for another 3 minutes.
ingredients 1 28-ounce can Whole Plum Tomatoes 1 cup Dry Red Wine 1 Fresh Bay Leaf 6 sprigs Fresh Oregano Salt to taste
instructions Deglaze the pan with red wine. Add in the tomatoes, breaking them up as you stir them and bring to a simmer. Add the bay leaf and oregano and taste for seasoning. You may want to add a little salt here. Simmer for about 2 hours, skimming off any excess fat that comes to the top.
ingredients Salt to taste 2 pound Rigatoni
instructions Once the sauce is done, bring a large pot of salted water to a boil. Drop the rigatoni in and cook until al dente. Remove from the water with a spider or slotted spoon and add to the sauce. If the sauce is too thick, add a little bit of your pasta water.
ingredients 1 cup Flat Leaf Italian Parsley (torn) 1/2 cup Parmesan (grated) 2 tablespoon Unsalted Butter
instructions Remove from the heat and stir in parsley, parmesan, butter and a drizzle of olive oil and serve immediately.