Karen’s and Karen’s Mom’s Tuna Sauce

 Ingredients

2 or 3 cans of good tuna in oil, preferable Italian (We use Genova brand Tuna in Extra Virgin Olive Oil from Costco) Drain the oil off the tuna and set aside to sauté the veg.

1 small to medium sized carrot, finely diced

1 medium sized onion, finely diced

1 stalk celery, finely diced

Salt

2 - 4 garlic cloves, peeled and finely diced

Crushed red pepper, to taste

1 large or 2 small bay leaves

1 - 2 tbls chopped capers

Tomatoes: 

1 can (28 oz.) whole tomatoes (like La Valle brand from PennMac)

1 bottle passata (like Mutti or La Valle)

OR for faster prep, shorter simmer time:

2 (28 oz.) cans Hunt’s Tomato Sauce (not puree)

Procedure
1. Heat the reserved tuna oil in a 2- to 3-quart nonreactive saucepan over medium heat. Add the carrots, onions, celery, and some salt, and cook until carrots are soft, about 10 minutes. Add crushed red pepper, bay leaf and garlic, sauté 2 minutes or so and then quickly add…

2. Add tomato sauce, diced tomatoes and passata into the pot. Crush tomatoes with a potato masher or by hand. Bring to a simmer, and season lightly with more salt to taste. After 15 minutes, add the tuna and capers. Lower the heat so sauce is at a lively simmer, and cook until somewhat thick, about 30 minutes. (We like more cooked flavor, but if you like it less cooked, cook it less).

3. Taste sauce, and season with salt and red pepper if necessary. Serve over pasta of choice.