Food Network: Basic Tomato Sauce

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Basic Tomato Sauce
Recipe courtesy Mario Batali

Ingredients
1/4 cup extra-virgin olive oil
1 Spanish onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt
Spaghetti, cooked al dente
Whole basil leaves, for garnish
Grated Parmesan, (optional)

Instructions
In a 3-quart saucepan, heat the olive oil over medium
heat. Add the onion and garlic, and cook until soft and light golden brown, about
8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the
carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring
often. Lower the heat and simmer for 30 minutes until as thick as hot cereal.
Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6
months in the freezer.

When ready to use, the cooked pasta should be added to a saucepan with the
appropriate
amount of sauce. Garnish with basil leaves and cheese, if using.