The trick here is having the discipline to do less. The olive oil stands in for the copious meat fat typical in a ragu, so be brave with your pour.
Ingredients
- - 1 grocery bunch of basil (stems and all)
- - 1 can whole tomatoes (Bianco Di Napoli are my preferred)
- - An irresponsible pour of olive oil
- - 1 onion, quartered (optional)
- - A food mill. Yes, I think you should buy one.
Steps
- 1. Trim the last cm off the basil stems.
- 2. Generous pour of oil in a pot over medium heat. Add the whole bunch of basil, stems and all. It will spit if wet—be careful.
- 3. Once basil is fully wilted, pour in the tomatoes. I like to mash with a potato masher.
- 4. Cook 15 mins or until soft enough to mill.
- 5. Remove basil to a plate. Mill the tomatoes and return to pot. No mill?
- 6. Put basil back in. Taste—if bitter, add the onion. Still off? Add a carrot cut in 3. Both will sweeten the sauce.
- 7. Simmer as long as you have the patience for. 30 mins minimum, 2 hours ideal. In a pinch, 10-15 mins after milling will do.
- 8. When ready, remove basil, onion and carrot as appropriate.