<em>This recipe is featured in the story, <a href="https://food52.com/blog/22887-marcella-hazan-s-tomato-sauces-a-love-story?preview=true">A Love Letter to Marcella Hazan’s *Other* Tomato Sauces</a>, sponsored by <a href="https://f52.co/2KV9iZz">Lagostina</a>.</em> <br /> <br />A companion to Marcella Hazan’s famous <a href="https://food52.com/recipes/13722-marcella-hazan-s-tomato-sauce-with-onion-and-butter">Tomato Sauce with Onion and Butter</a>, this sauce is heartier and more flavorful than its celebrity friend, though nearly as simple to prepare. You can chop the carrot, celery, and onion roughly or fine, depending on whether you prefer your sauce to be more rustic or more refined. <br /> <br />Marcella says: The carrot and celery in this sauce are put in *a crudo*, which means without the usual separate and preliminary sautéeing procedure, along with the tomatoes. The sweetness of carrot and the fragrance of celery contribute depth to the fresh tomato flavor of the sauce. This is an all-purpose sauce for most cuts of factory-made pasta, particularly <em>spaghettini</em> and <em>penne</em>. <br /> <br /><em>Recipe adapted ever so slightly from</em> Essentials of Classic Italian Cooking <em>by Marcella Hazan.</em>

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