Talty's red sauce
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cans | Plum Tomatoes -- (28 oz) |
| Whole | ||
| Peeled or crushed | ||
| 6 | Carrots -- grated | |
| 8 | Stalks Celery -- chopped | |
| 4 | mediums | Onion-Vadalia -- chopped |
| 6 | Cloves Garlic -- chopped | |
| ½ | cup | Olive oil-Virgin |
| 1 | tablespoon | Sugar |
| As required Salt | ||
| 2 | teaspoons | Pepper-white |
| As required Chickin broth | ||
| As required wine -- white | ||
| 8 | tablespoons | Herbs-Oregano, basil, etc. chopped |
| As required tomato paste | ||
Directions
1. Place olive oil in large pot, turn heat to med. , cook garlic until light brown. 2. Add onion, celery & carrots & saute Al-Dente.
3. Add tomatoes & simmer for 1-2 hours. 4. Add sugar, salt & pepper.
5. Cook until sauce is rich & well blended. [ Tighten with tomatoe paste/or thin with chicken broth. 6. One half hour before serving add the herbs. 7. Ten minutes before serving add the wine [ should be excellent wine, drink the rest while cooking the sauce to improve the flavor and your attitude]. ***** Serve over your favorite Pasta with excellent Parmesan Cheese and crusty bread.
!!!!!! This keeps very well in the freezer for 3-4 months. Place 2 or more cups in a zip lock freezer bag to freeze. The recipe can be halved or doubled with excellent results.
Recipe By : D Talty