| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces, Pasta, Ethnic |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 3 |
md |
Onions sliced thin |
| 2 |
|
Celery chopped fine |
| 1 |
ts |
Oregano |
| 1 |
ts |
Basil |
| 1 |
ts |
Thyme |
| 8 |
lg |
Ripe tomatoes stemmed and quartered |
|
|
Salt and pepper |
| 1 |
pn |
Sugar |
| 1/2 |
c |
Tomato paste |
| 1/4 |
lb |
Fresh mushrooms sliced thin |
| 1/3 |
c |
Dry white wine |
INSTRUCTIONS
Heat olive oil in heavy skillet. Saute onions gently until tender and
transparent, about 10 mins. Add celery and herbs; cook 5 mins. Add
tomatoes. Stir in salt, pepper, sugar and tomato paste. Bring to boil and
stir. Simmer 35 mins., stirring occasionally. Add mushrooms and white
wine.
Continue to cook until sauce is thick, about 15-20 mins.
From "The Hay Day Cookbook"
FREDDI MICHAEL (DECEASED BUT NOT FORGOTTEN)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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