Source: Sunday Dinner

Farfalle with Tomato and Vegetable Sauce
It's hard to believe how simple this sauce is to make-all you need is about an hour and a few staples, including a large can of tomatoes. When a little heavy cream is swirled into the sauce just before serving, it is truly sublime, although it is still very good without it.
Serves: 6
Prep Time: 20 minutes
Cook Time: 1 1/2 hours


1 tablespoon olive oil
1 small onion, finely chopped
2 celery stalks, cut into 1/2-inch slices
2 cut into 1/2-inch rounds carrots
1 can (28 ounces) tomatoes, whole, with the juice
Salt and freshly ground pepper, to taste
1/4 teaspoon sugar
1 pound farfalle pasta, or bow-tie pasta
1/4 cup heavy cream, (optional)
6 tablespoons chopped fresh parsley, for garnish
Freshly Grated Parmesan cheese

1. In a large saute pan, heat the oil over medium heat. Add the onion, celery and carrots and cook for about 10 minutes, stirring, until the vegetables begin to soften.
2. Add the tomatoes and their juice, raise the heat and bring to a boil. Season with salt and pepper. Stir in the sugar. Reduce heat to medium-low and simmer, uncovered, for about 1 hour, stirring occasionally with a woonden spoon, until quite thick. Cool slightly.
3. Transfer the sauce to a food processor and process until smooth. This may have to be done in batches. Return the pureed sauce to the pan. (At this point, the sauce may be refrigerated or frozen.)
4. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Cook the pasta for 8 to 10 minutes or just until al dente. Drain and return to the pot. Cover to keep hot.
5. Heat the sauce over medium heat until simmering. Add the cream, if using, and stir for about 1 minute, until blended.
6. Spoon the pasta into pasta or soup bowls and spoon the sauce over it. Garnish with fresh parsley and serve with the cheese.

Note: You can double the sauce recipe (omitting the cream) and freeze the excess for later use.