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Cooked by: Chef / Last Modified: 2/2/2008 / Number of Servings: 1 |
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Directions: 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.
| Ingredients:
1 1/2 Cup(s) Finely chopped onion
1/3 Cup(s) Finely chopped carrot
1/3 Cup(s) Finely chopped celery
3 large Garlic cloves, minced
1 Tablespoon(s) Dried basil, crumbled
1 Tablespoon(s) Dried oregano, crumbled
1 Bay leaf
3 Tablespoon(s) Olive oil
2/3 Cup(s) Dry red wine
3 Tablespoon(s) Tomato paste
2 Can(s) 32oz Whole Italian tomatoes |
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