This past weekend I was lucky enough to attend a pasta class at one of my favorite Nashville restaurants, Lockeland Table. If you are local or plan to visit Nashville, be sure to add this to your list. I’ve never had a bad meal here and so it stands out amid the crowded food landscape here in Music City.
And now they do cooking classes! This is a recent addition to their offerings on selected Saturday mornings and I would definitely recommend them. You can sign up for their newsletter to get info on upcoming classes. And don’t worry- they will not start spamming you! This month’s class was on pasta and we learned about the art of making great ravioli and pasta carbonara. Then we got to eat! Always my favorite part. They also graciously allowed me to share their super tasty marinara sauce for you to make at home.
So, what tips and tricks did I learn? Well, for starters you will notice that this sauce does not include sugar. Instead, grated carrots are added for a bit of sweetness, which is such a great idea. And of course, ingredients are super important. The better the ingredients, the better the final product!
- 1/2 cup olive oil
- 2 onions, diced
- 8 garlic cloves, minced
- 6 Tb fresh thyme, chopped
- 1 medium carrot, finely shredded
- Five 28 oz cans of whole tomatoes
- In a large saucepot, saute the onion and garlic in olive oil over mediume heat till soft and golden brown.
- Add thyme and carrot and saute till soft.
- Add the tomatoes and all the included juices. Crush the tomatoes as you add them to the pot.
- Bring to a boil, stirring frequently. Lower heat and simmer till thick.
- Season to taste with salt and pepper.