INGREDIENTS

INSTRUCTIONS

In a medium saucepan, melt the 2 tablespoons of butter or margarine
and saute the onions, celery and carrots until they are soft. Stir in
the tomato pieces, tomato sauce, oregano and garlic. Blend them well
and bring to a boil. Add the sugar, and salt and pepper to taste.
Reduce the heat , cover the pan and simmer, stirring occasionally,  for
at least 30 minutes. If the sauce gets too thick, add a little  water.
Meanwhile, get the pasta ready by bringing the 8 cups of water to a
boil in a large saucepan, add salt to your taste and prepare the
noodles according to package directions.  When the noodles are al
dente, drain them well, return them to the  pan, and toss them gently
with the 6 tablespoons of butter or  margarine and the parsley, making
sure all are coated. If you have to  keep them warm for a few minutes
while you wait for the sauce, set  the saucepan in a large container
with a little hot water in it and  set it on low heat.  When the sauce
is ready, turn the noodles out into a serving dish,  spoon the sauce
over the top and sprinkle with grated cheese. Serve  at once.  Recipe
from The Carrot Cookbook by Audra & Jack Hendrickson ISBN
0-88266-433-6  Recipe by: The Carrot Cookbook  Converted by MM_Buster
v2.0l.

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