<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 richer and jammier than its celebrity friend, with more complex, layered flavors and only a tiny bit more effort required. I like to dice the onion, carrot, and celery quite fine (it gives you a smoother sauce) but if you prefer a more rustic version feel free to chop them roughly. <br /> <br />This sauce can be used for so many things—to make tomato rice, to serve over shrimp with feta and olives, to flavor a soup, the list is really endless—but it's perfect over pasta. Marcella recommends 1 to 1 1/2 pounds of pasta for the amount of sauce this recipe makes. <br /> <br />Marcella says: This is a denser, darker sauce than Tomato Sauce with Onion and Butter or Tomato Sauce with Olive Oil and Chopped Vegetables, cooked longer over a base of sautéed vegetables. Most factory-made pasta will carry this sauce well, in particular substantial shapes such as <em>rigatoni</em>, ridged <em>penne</em>, or <em>bucatini</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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