After spending years in this crazy Italian land, having tasted a genuine home made tomato sauce for pasta, I realized someone needs to clue in those folks on the other side of the "pond" to the exquisite flavors of real tomato sauce. I have found it difficult to find a restaurant serving good "pasta al pomodoro" state-side. The main trick to good sauce is in the tomato so when you can find good Perini, use these!
Heat ¾ cup extra virgin olive oil and in it cook 2 medium onions, sliced, until they are soft and transparent. Add 1 small grated carrot, 1 minced clove of garlic, and 1 teaspoon of minced parsley.
Cook together slowly for 3 minutes, then add 2 pounds of fresh tomatoes, coarsely chopped, salt and pepper, a few celery leaves chopped and several leaves of fresh basil, 1/3 teaspoon dried thyme and ½ cup of meat stock. Simmer the sauce, covered for about 1 and ¼ hours; stir it from time to time.
When it is fairly thick, force it through a fine strainer. This sauce may be used with any dish calling for tomato sauce although best when tossed over pasta. Serves 4-6
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