| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sauces, Appetizers |
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Anchovies |
| 1/2 |
c |
Olive oil |
| 1 |
lb |
Carrots; coarsely chopped |
| 1 |
|
Onion; coarsely chopped |
| 1 |
lb |
Celery; coarsely chopped |
| 1 1/2 |
c |
Dry white wine |
| 6 |
lb |
Whole tomatoes finely chopped |
| 12 |
oz |
Crushed tomatoes |
| 1/2 |
c |
Tomato paste |
| 1 1/4 |
qt |
Chicken stock |
| 1 1/2 |
|
Lemons, zested |
| 1/3 |
c |
Worcestershire sauce |
| 4 |
|
Beef bouillon cubes |
| 1 1/2 |
ts |
Salt |
| 1 1/4 |
ts |
Black pepper |
| 1 1/4 |
ts |
Granulated garlic |
| 3/4 |
ts |
Crushed red chiles |
| 1 1/4 |
ts |
Ground basil |
| 1 1/2 |
ts |
Ground thyme |
| 1 1/2 |
c |
Light brown sugar |
INSTRUCTIONS
In a medium large saucepan place the anchovies and the olive oil. Simmer
them on medium low for 12 to 15 minutes, or until the anchovies have
dissolved. In a large saucepan place the dissolved anchovies and the oil.
Add the remainder of the ingredients and stir them together. Simmer the
mixture for 1 hour. It is served in a bowl with freshly baked bread, and
it's fantastic!"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The real God: don’t settle for substitutes”