Catherine Scorsese's Pasta Sauce

1. 1

   In a 6-quart, or larger, saucepan or casserole, cook the onion in the oil, stirring occasionally, for 5 minutes.

2. 2

   In a blender or food processor, puree tomatoes and sauce.

3. 3

   Add tomato mixture to pan along with water, tomato paste, garlic, carrots, potato, 3 tablespoons of basil, 3 tablespoons of parsley, salt and cayenne to taste.

4. 4

   Bring to a boil, reduce to a simmer and, stirring occasionally, cook, partly covered, for 30 minutes.

5. 5

   In a small bowl, soak the bread crumbs in the milk until softened.

6. 6

   In a large bowl, combine bread-crumb mixture with meat, egg, Parmesan, remaining 2 tablespoons basil and parsley, salt, cayenne and 1/2 cup of sauce.

7. 7

   Gradually shred and add meat mix to sauce, a little at a time.

8. 8

   Partly cover, and bring sauce to a simmer, stirring occasionally, for 1 hour.

9. 9

   Before serving, remove garlic cloves, carrots and potato.

10. 10

    Use about 2 cups of sauce for each pound of pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.