| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
|
7 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
sm |
White onions; chopped |
| 2 |
sm |
Carrots; chopped |
| 1 |
|
Garlic clove; minced |
|
|
Liberal amounts of milled black pepper |
| 18 |
|
Medium-sized very ripe plum tomatoes; peeled, seeded and diced, or |
| 9 |
c |
(two 2-pound 3 oz. cans) Italian plum tomates |
| 1 |
ts |
Salt |
| 3 |
tb |
Butter |
| 1/4 |
ts |
Dried hot red pepper |
INSTRUCTIONS
One of the virtues of a marinara sauce is that it is so quick and easy to
prepare, and light. Saute' in the oil the onions, carrots, and garlic until
onions are soft. Mill in the black pepper, and add the tomatoes. Stir the
sauce well, add the salt, and cook, uncovered, for 20 minutes. Now push the
sauce through a food mill. It will emerge velvety. Melt butter in a pan and
add the strained sauce. Stirring often, cook for 15 minutes. For extra
personality, at this stage you can stir in the hot red pepper. Makes 7
cups. From: The Complete Book of Pasta Shared By: Pat Stockett
Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Feb 05,
1998
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