Pomodoro Pasta Sauce

8.6.22 I’ve never before seen pomodoro sauce with carrots, celery, and sage, but I followed the recipe to the letter. There’s w-a-a-a-y-y too much oregano in this sauce, and I think there’s also too much liquid. If I were to make this again, I’d use either vegetable or beef stock instead of water, reducing the amount, and cut back the red wine, as well. When It started to simmer, I tasted, and there was not much flavor, partly due to too much water. It was more like a soup than a sauce. I figured the flavor would intensify as the liquid reduced, but it took 1 hour 25 minutes for the carrots and celery (both minced instead of chopped) to soften, and I couldn’t really even get them blended into a sauce using my immersion blender. Pomodoro sauce typically has few ingredients, and I think this recipe simply has too many. I added some meatballs, and we ate it over pasta but, unfortunately, this one’s just not for us.

Pretty much followed the recipe except used fresh herbs and veg broth for the water. I did cut the recipe in half ( only two of us ) but kept the seasonings the same because that's just me. Fabulous flavor! I was wanting to sauté the onion and things but I restrained myself. Just put it all together and let it go! I blended it with the emersion and added an equal amount of water and red wine wile I brought it back to a simmer while I made my zucchini balls. Yup! Dinner was great! Thank you!

Unfortunately, this wasn't what I was looking for. I was looking for a smooter sauce. I also used beef broth. Here is what is strange (for me), I did not care AT ALL for the wine in the sauce. I LOVE wine in sauces, but I think with a vegetable sauce, just doesn't go. I always use red wine in my pasta sauces that include meat, but didn't care for it here. Nothing flawed with the recipe, just not my favorite.