Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 slice | Prosciutto, diced fine |
| 1 \N | Parsley sprig |
| 1 medium | Onion, quartered |
| 1 \N | Celery stalk, in chunks |
| 1 \N | Carrot, in chunks |
| 2 tablespoons | Olive oil |
| 2 cans | Peeled tomatoes (16 oz) |
| 1 tablespoon | Tomato paste |
| ¼ cup | Dry white wine |
| \N \N | Salt |
| \N \N | Pepper |
In a food processor, combine the prosciutto, parsley, onion, celery and carrot until almost pureed. Heat the oil in a saucepan and add the mixture. Cook, stirring, until the are soft and slightly browned.
Add tomatoes, tomato paste and wine and simmer about an hour. Makes enough sauce for 6-8 servings of pasta.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95