Yield: 24 servings
|8 cups||Chopped onions|
|2 tablespoons||Minced garlic|
|6 tablespoons||Olive oil|
|6 tablespoons||Fresh marjoram; chopped|
|4 teaspoons||Fresh rosemary; chopped|
|2 tablespoons||Black pepper|
|3 pounds||Fettucine; cooked|
|1½ cup||Ricotta cheese|
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.