| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
February 19 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Finely chopped onion |
| 1/3 |
c |
Finely chopped carrot |
| 1/3 |
c |
Finely chopped celery |
| 3 |
lg |
Garlic cloves; minced |
| 1 |
tb |
Dried basil; crumbled |
| 1 |
tb |
Dried oregano; crumbled |
| 1 |
|
Bay leaf |
| 3 |
tb |
Olive oil |
| 2/3 |
c |
Dry red wine |
| 3 |
tb |
Tomato paste |
|
|
Two; (28- to 32-ounce) |
|
|
; cans whole Italian |
|
|
; tomatoes, drained, |
|
|
; reserving juice, |
|
|
; and chopped |
INSTRUCTIONS
In a heavy 5-quart saucepan cook onion, carrot, celery, garlic, basil,
oregano, bay leaf, and salt and pepper to taste in oil over moderate heat,
stirring, until vegetables are softened and add wine. Boil wine until most
is evaporated and stir in tomato paste and tomatoes with reserved juice.
Simmer sauce, covered, over moderately low heat, stirring occasionally, 35
minutes and simmer, uncovered, stirring occasionally, 15 to 20 minutes, or
until thickened. Discard bay leaf. Sauce may be made 2 days in advance and
kept covered and chilled.
Makes 6 cups.
Gourmet February 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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