Preparation:
Sauté‚carrots, onions, parsley, basil, garlic for about 15 minutes Cover and simmer for 15 more minutes Add tomatoes, zucchini, bell pepper, wine, salt, pepper, sugar. Simmer 45 minutes In separate pan, melt 1 Tablespoon butter, add flour. Cook roux over very low heat, whisk in heated cream. Add tomato paste, whisk until mixture is very smooth. Stir into vegetables along with Parmesan. Toss mixture with cooked pasta. |
