| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Veg06 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 1/4 |
c |
Onion; minced |
| 1/2 |
c |
Celery; minced |
| 1 |
c |
Carrots; grated |
| 2 |
c |
Tomato; cut in pieces |
| 16 |
oz |
Tomato sauce; canned |
| 1/4 |
ts |
Oregano |
| 1/4 |
ts |
Garlic; minced |
| 1 |
ts |
Sugar |
|
|
Salt and pepper |
| 8 |
c |
Water |
|
|
Salt to taste |
| 8 |
oz |
Fettucine noodles |
| 6 |
tb |
Butter or margarine |
| 1/4 |
c |
Parsley; minced |
| 1/2 |
c |
Sharp cheese; grated |
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
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