Chef J-P’s Favorite Italian Sauce

chefjeanpierre.com

John Venning

Extra Virgin Garlic Olive Oil

3 cups Onions diced (345 grams)

2 cups Carrot diced small (240 grams)

4 to 5 branches of Celery diced small

2 ½ pounds Spicy Italian Sausage, casings removed (1134 grams)

2 tablespoons Garlic minced (20 grams)

2 cans x 28 ounces) Peeled Tomatoes, (794 grams each) (The Chef uses LaValle)

3 cups fresh Cherry Tomatoes, cut in half lengthwise (450 grams)

2 tablespoons Thyme freshly chopped (6 grams) (use half if using dried herbs)

1 can Tomato Puree (28 ounces / 794 grams)

20 to 30 fresh Basil Leaves

Salt and Pepper to taste

1 to 2 tablespoons Parmesan Cheese

Directions at chefjeanpierre.com

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