| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian, Sauces, Salsa | 20 | Servings | |
INGREDIENTS
| 3 | oz | Olive oil |
| 1 | Onion; finely chopped | |
| 3 | Garlic cloves; chopped | |
| 1 | tb | Basil |
| 1 | tb | Nutmeg |
| 2 | tb | Sugar |
| Salt and pepper | ||
| 4 | cn | Plum tomatoes; peeled (28 o z. cans) |
| 2 | cn | Tomato paste (10 oz. cans) |
| 6 | oz | Red wine; dry |
| 3 | tb | Butter |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time: :30 Heat the oil in a large pot and saute the onion, garlic and seasonings for 5 minutes. Pour the tomatoes into a bowl and mash them up, removing any hard parts. Add to the pot with the tomato paste, red wine, and butter. Simmer for about 30 minutes, stirring frequently. The sauce should be fairly thick when ready. When you notice the golden oil floating on the top of the sauce it has finished cooking. Now check the seasonings and you're done. Very easy! Makes 1 gallon/4 litres From Chef Pasqualie Carpino's Italian Gourmet Cooking ISBN 0-919157-00-9 Source: Italian Gourmet Cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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