Mario Batali Basic Tomato Sauce

Ingredients

6 tablespoons virgin olive oil
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
4 teaspoons fresh thyme leaves (or 1 teaspoon dried)
1/2 medium carrot, finely shredded
2 28-ounce cans of tomatoes, crushed by hand and mixed well with their juices
Salt, to taste

Procedure

1. Place oil into a sauce pan with onions and garlic, and cook over medium heat until translucent but not brown (about 10 minutes). Add the thyme and carrot; cook 5 minutes more. Add the tomatoes. Bring to a boil and then lower the heat to just bubbling, stirring occasionally for 30 minutes.

2. Season with salt to taste. Serve immediately or set aside for further use. The sauce may be refrigerated for up to 1 week or frozen for up to 6 months.

Orecchiette with Veal, Capers and White Wine

Ingredients

1. 2 tablespoons extra-virgin olive oil
2. 1 medium onion, finely chopped
3. 1 garlic clove, minced
4. 1 pound ground veal
5. Salt and freshly ground pepper
6. 1/2 cup dry white wine
7. 1 1/2 cups chicken stock
8. 1 teaspoon chopped thyme
9. 1/2 teaspoon chopped rosemary
10. 2 tablespoons small capers, rinsed
11. 3/4 pound orecchiette
12. 1/2 cup grated Parmigiano-Reggiano
13. 1/4 cup chopped flat-leaf parsley
14. 2 tablespoons unsalted butter

Directions

1. In a large, deep skillet, heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the veal, season with salt and pepper and raise the heat to high. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.
2. Add the white wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes. Add the chicken stock, thyme, rosemary and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.
3. Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmigiano-Reggiano cheese, chopped parsley and butter. Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes. Transfer to bowls and serve right away.