Classic Tomato Sauce

This basic tomato sauce doesn't only have to be used for pasta. You can also use this sauce to roast meats with as well, such as rabbit, beef, chicken breast or pork.

Ingredients:

1 carrot
1 medium sized yellow onion
2 sticks of celery (with the light colored part at the base of the celery sticks cut off)
1 dried chilli
2 cloves of garlic
1 handfull of fresh basil leaves
2 large cans of the best quality tomato's
Quarter cup of superior quality extra virgin olive oil
Salt to taste (pepper is not necessary since the chilli serves that purpose)

Finely chop the carrot, onion, celery and garlic. Put a medium sized casserole on a medium low heat, pour in the olive oil, add the carrot, onion, celery, garlic and chili, add 2 pinches of salt and fry gently until soft, usually about 5 minutes. Then add the 2 cans of tomato's bring up to a simmer and use a potato masher to crush the tomato's. Let reduce until desired consistency is reached. You can add salt in the beginning of the tomato sauce, but be careful because as the sauce reduces the saltiness intensifies. I ususally add as much salt as i need 5 minutes before the sauce is ready. When the sauce is ready tear up the basil leaves stir them into the sauce and presto.

Note: Sauces can be frozen for long periods of time.