| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | c | Diced or peeled tomatoes; chopped (or "basic" sauce) |
| 1/2 | c | Diced bacon |
| 1 | Garlic clove | |
| 1/2 | Onion; finely shredded | |
| 1 | tb | Extra virgin olive oil |
| 1 | tb | White wine; optional |
| 1 | pn | Salt |
| 1 | pn | Black pepper |
| 1 | pn | Oreganon; optional |
INSTRUCTIONS
(in Italy it's usually served with spaghetti) Place oil, onion, garlic, and bacon (and the optional white wine) in a saucepan. Cover and simmer on low heat until the onion is very tender (it takes about 60 minutes if you're using wine, or 45 minutes if no wine is added). Add tomatoes, salt and oreganon. Simmer for another half hour. Then remove the pan from the heat and add pepper. This sauce will stay fresh for a week if it's kept in an air-tight container in the refrigerator. Like every other tomato based sauce, it can also be frozen for a longer life (up to 3 months); however, it's preferable to add salt and pepper after thawing. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lucretia B <lucretiab@geocities.com> on Dec 10, 1997
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