Print This Recipe Written by Chacha on Nov 3rd, 2013 in Carrots, Italian, Meatless Main Dish, Onions, Pasta, Recipe, Tomatoes | No Comments

Servings: 4


  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, chopped
  • 6 to 8 cloves garlic, smashed, peeled and minced
  • ½ cup good-quality red wine
  • 1 (28-ounce) can crushed tomatoes
  • 3 sprigs fresh flat-leaf parsley
  • Crushed red pepper flakes, to taste
  • ½ teaspoon Mexican or Greek dried oregano, crumbled
  • 1 carrot, cut into 3 pieces
  • 1 bay leaf
  • Kosher Salt
  • Freshly ground black pepper
  • ½ cup chopped fresh basil leaves, for serving
  • 1 pound spaghetti
  • 1 cup freshly grated Parmigiano Reggiano cheese, for serving

Note: For a nice variety, I take a scored piece of salt pork and sauté it in the oil until golden brown. I Remove the salt pork, and then add the onions to the pan drippings and follow the recipe as written.


Heat the olive oil in a large skillet over medium-high heat.

Add the onions. Cook for 10 minutes, stirring occasionally. Add the garlic and cook for 1 minute.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta to the boiling water. Cook until tender but still firm to the bite, stirring occasionally, about 10 to 12 minutes.

Add the wine to the onion-garlic mixture and cook, scraping up all the brown bits in the pan, until the liquid reduces by half, about 3 minutes.

Add the tomatoes, parsley, red pepper flakes, carrots, bay leaf and oregano. Stir until well blended. Season it well with salt and black pepper. Bring to a simmer. Reduce heat to lowest setting possible. Cover and cook for 30 minutes, stirring occasionally to prevent sticking and burning on bottom of pan.

Add basil. Check for seasoning. Adjust if necessary. Discard the carrots and bay leaf. (Note: The sauce should be quite thick and homogenous. This sauce will keep for several days covered.)

Drain pasta. Toss with the tomato sauce. Add Parmesan and toss gently. Serve immediately.

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