| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Sauces |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Extra-virgin olive oil |
| 1/4 |
lb |
Butter |
| 6 |
|
Garlic cloves, minced |
| 1 |
md |
Onion, minced |
| 1 |
lg |
Carrot, shredded |
| 56 |
oz |
(two 28 oz cans) Crushed |
|
|
Italian plum tomatoes |
| 2 |
ts |
Dried basil |
| 1/2 |
ts |
Dried oregano |
| 1 |
ts |
Crushed red pepper seeds |
| 1/8 |
ts |
Cayenne pepper |
|
|
Salt & pepper |
| 1/2 |
ts |
Baking soda |
INSTRUCTIONS
In a large, heavy saucepan, heat the olive oil and butter. Add the onion,
garlic and carrot, and saute until the carrot is soft. Next add remaining
ingredients through the cayenne and stir. Bring to a boil; reduce the heat
and simmer 20 minutes. Add salt and pepper to taste, then add baking soda
and stir well. Serve over fettuccine with Parmesan cheese or steamed
mussels sprinkled with fresh chopped parsley.
Marinara Sauce - Johnny's Bar "The Best of the Midwest" by F. & L. Griffith
From: Paul Terrano Date: 11 Mar 97
Posted to MM-Recipes Digest V4 #157 by BobbieB1@aol.com on Jun 5, 1997
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