Sauce with pieces of vegetables for pasta

Ingredients:

Sauce

• 1 can (800 g) San Marzano tomatoes
• A handful of basil leaves

Innings

• 4 cups marinara sauce (see recipe below)
• 4 shallots
• 1 carrot
• 1 stalk of celery
• 1/3 cup white wine
• 1 tbsp. butter

Preparation:

1. When you decide to cook the pasta, prepare the sauce.:
   
   Finely chop 4 shallots, 1 carrot, and 1 celery stalk. Sauté in a skillet over medium heat with 2 tablespoons butter and 2 sprigs of thyme for about 6 minutes. Add 1/3 cup white wine and cook until the liquid has evaporated, then add 4 cups of Perfect Marinara Sauce (see recipe below) and cook for 3 minutes. Stir in 1 tablespoon of butter, season with salt and pepper. Toss the sauce with the pappardelle pasta and serve.

2. The Perfect Marinara Sauce

   
   Combine 3 tablespoons olive oil, 6 thinly sliced ​​garlic cloves, and a pinch of red pepper flakes in a large skillet and cook over medium-low heat until the garlic is golden brown, about 6 minutes. Mash 1 can of San Marzano tomatoes (800 g) directly into the skillet; rinse the can with about 1 cup of water and add to the sauce. Add a handful of torn basil leaves and season the sauce with salt to taste. Increase the heat to medium and simmer, uncovered, until the sauce thickens, 20 to 25 minutes.