Tomato sauce with ricotta and herbs, california style pasta
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Chopped onions |
| 2 | tablespoons | Minced garlic |
| 6 | tablespoons | Olive oil |
| 9 | quarts | Tomatoes |
| 6 | tablespoons | Fresh marjoram; chopped |
| 4 | teaspoons | Fresh rosemary; chopped |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Black pepper |
| 3 | pounds | Fettucine; cooked |
| 1½ | cup | Ricotta cheese |
Directions
SautE9 onions and garlic in oil in a large skillet over medium high heat until softened.
Stir in remaining ingredients except ricotta and fettucine. Cook over medium high heat stirring frequently for 10-15 minutes, or until sauce thickens.
Top each serving with 1 oz. (1 Tbsp.) ricotta cheese.
Per serving: 350 Calories (kcal); 7g Total Fat; (18% calories from fat); 12g Protein; 61g Carbohydrate; 8mg Cholesterol; 310mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 3½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Recipe by: California Tomato Commission (July 1996) Converted by MM_Buster v2.0n.