5stalks celery, left whole so you can remove them later
5whole carrots, peeled, left whole
1whole onion, peeled and cut in half
1teaspoon dried oregano
2cupschicken broth, or vegetable broth
1.5canstomato sauce, 42 ounces in total
pinchteaspoon cinnamon, Place the cinnamon in your hand first before you add it. Use a VERY small amount. About 1/16 of a teaspoon.
¼teaspoon red pepper flakes, optional
2tablespoonsItalian parsley, optional
3 quart Hestan soup / sauce pot
Over medium heat add the butter, olive oil and garlic cloves to your 3-quart Hestan soup pot.
Once the garlic is fragrant, add the peeled carrots, celery, onion, salt, oregano and pepper. (red pepper flakes optional)
As the veggies begin to soften, add the chicken broth and tomato sauce. Stir well.
Reduce the heat to low and let everything simmer in the pot for about 2-3 hours. This will release all of the delicious flavors from the veggies and spices.
Once the sauce has simmered on low heat for a few hours, remove the veggies using tongs. You can eat them or discard them; whichever you prefer.
As a finishing touch, add a pinch of cinnamon. I like to add it to my hand first to make sure I only use a very small amount. You’ll be amazed by how much flavor this brings to the sauce. Just be sure to use a VERY small amount.