Tomato sauce with ricotta and herbs, california style pasta

Yield: 24 servings

Measure 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

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.

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