basic red sauce

Whenever we're back in North America, it's always such a pleasure to see the fresh abundance fruit and vegetables of the summer season. These Canadian heirloom tomatoes were found at Eataly in NYC.

Local raspberries, strawberries and Kumamoto tomatoes in Toronto.

Red leaf lettuce from a farmers market in Huntsville, Ontario.

Roma tomatoes make a great pasta sauce.

Basic Red Sauce
makes 10-12 cups

INGREDIENTS:
2-3 tbsp olive oil
2 medium carrots, finely chopped
1 onion, finely chopped
5-6 garlic cloves, minced
1 lbs minced beef (optional)
12 roma or plum tomatoes, quartered (can substitute 6 x 15oz cans of whole or crushed tomatoes if fresh ones aren't available)
1/4 cup chopped parsley
1/2 cup whole basil leaves
1 piece Parmesan rind (optional)
salt and pepper

METHOD:
1. In a large sauce pot, heat olive oil over medium.

2. Add carrots and onions and cook until soft and golden, about 8-10 minutes.

3. Add garlic and cook for 5 minutes. Careful not to let the garlic burn.

4. Add beef if using, and cook for another 5 minutes.

5. Turn heat up to medium high and add the tomatoes. Continue stirring and scrape up any fond from the bottom of the pot. Bring the sauce to a boil and then lower to medium.

6. Add basil, parsley, and Parmesan rind if using. Continue stirring to make sure nothing's stuck on the bottom. Season with salt and pepper if desired. Cover and lower heat to a simmer.

7. The sauce will appear watery, but will thicken once it's reduced. Simmer for 75 minutes or longer if desired, stirring every 20 minutes. Serve hot with your favourite pasta.

Sauce will keep in the fridge for 3-4 days. You can also freeze the sauce for up to 6 months.