A few times a year we load up a bunch of runners into cars, rent a big house, and head out of San Francisco for one of our destination races.
These weekends are one of the best ways to get to know our members, celebrate our racing achievements, and share the food experience with friends.
Serving a large group of people with various dietary restrictions can sometimes be complicated. Luckily, we’ve developed a “go to” pasta sauce in our meal rotation that can serve all needs.
We’ve been able to tailor this for omni, vegetarian, vegan, and gluten free diets. Pair this with a eggplant or chicken Parmesan and a giant side of pasta (gluten free if needed).
This well rounded, vegetable filled sauce has body from the fiber of the celery and a sweet finish from the carrots; it’s easy on the stomach and is great for the meal the night before a race.
- Olive oil
- Bunch of basil
- (2) Bay leaves
- (1) Yellow onion
- (4) Stalks celery
- (4) Carrots
- (2) 32-oz Cans crushed tomatoes (I usually get San Marzano, crushed, no basil added).
- (2 tablespoon) butter (optional)
- (1) Cup spare/cooking red wine
- Rough chop onion and 4-6 cloves garlic cloves.
- Peel and chop carrots, celery.
- Heat 4 tablespoons olive oil in a large pot.
- Add onions, garlic and cook for 4-5 minutes.
- Add carrots, celery and cook for 4-5 minutes.
- Add crushed tomatoes, cup of red wine, salt/pepper to taste, butter (optional), and bay leaves.
- Simmer for 1 hr and stir occasionally.
- 5-10 minutes before finishing, add rough chopped basil. Taste for salt/pepper. Take out bay leaves.
- Process with stick blender or food processor — smooth or chunky. Use right away or freeze in small batches for up to 2 months.
Things to adjust/try out: few tablespoons of sugar for extra sweetness, oregano vs basil, etc.