Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Butter |
| 1 small | White onion or red onion; minced |
| 1 medium | Carrot; peeled, minced |
| 1 medium | Stalk celery; minced |
| 3 tablespoons | Tomato paste |
| 1 can | (28-oz) tomatoes; juice reserved, tomatoes seeded then crushed |
| \N \N | Salt and ground black pepper |
Heat 3 tablespoons butter in a large saucepan. Add onion, carrot, and celery- saut6 gently until softened, but not browned, about 10 minutes.
Stir in tomato paste, then tomatoes and juice and wine. Simmer, partially covered, and stir frequently, until thickened to sauce consistency, about 45 minutes. Puree by passing through a food mill. Return to simmer-, season to taste with salt and pepper, before serving, stir in remaining butter.
Makes 2½ cup.
Cook's Illustrated, Mar./Apr. 1994, Page 26. Credit: Julia Della Croce.
Nationality: USA Courses: pasta sauce, preparation Season:any Method: boiled
Start to Finish 45 minutes Preparation 5 minutes Attention 30 minutes Finishing 5 minutes
Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook NOTES : This elegant, fragrant sauce is suitable for fresh, dried, or stuffed pasta. If you do not have a food mill, the sauce can be pureed in a food processor, although the result will be less refined.
Recipe by: Cook's Illustrated, Mar./Apr. 1994, Page 26.
Posted to MC-Recipe Digest by "Hobbs, D B USO" <hobbs@...> on Mar 16, 1998