Italian recipes

Italian Tomato Sauce - 2

Course : Italian
Source: Jeff Smith
Serves: 1

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Ingredients:

56 ounces tomato puree - -- (2 cans)

6 ounces tomato paste - -- (1 can)

1 quart basic chicken stock -- see * note

2 cups dry red wine

1/4 cup olive oil

2 medium yellow onions -- peeled and minced

6 large garlic cloves -- peeled, chopped

2 medium celery ribs with leaves -- minced

1 medium carrot -- unpeeled, grated

1/2 cup chopped fresh parsley

1/2 pound fresh mushrooms -- chopped

1/2 teaspoon crushed red pepper flakes -- or to taste

1 tablespoon oregano

1 teaspoon dried rosemary

2 pieces bay leaves -- whole, (optional)

1 tablespoon dried basil (or 2 tbs chopped fresh basil)

2 whole cloves

1/2 teaspoon freshly-ground black pepper -- or to taste

2 tablespoons salt -- or to taste

1 teaspoon sugar

Preparation / Directions:

* Note: See the "Basic Chicken Stock" recipe which is included in this collection or use canned chicken stock. Place the tomato puree, tomato paste, chicken stock and wine in a large pot. Heat a frying pan and add the olive oil. In it sauté the onions, garlic, celery and carrot until they just begin to brown a bit. Add the vegetables to the tomato mixture with all of the remaining ingredients. Bring to a gentle boil, then reduce to a simmer. Simmer for 2 hours, partly covered, stirring occasionally. Store in the refrigerator in plastic, glass or stainless-steel containers, never aluminum, because the acid in the tomato will "eat" the aluminum. The sauce will keep for a week in the refrigerator. This recipe makes 3 quarts of sauce. Comments: Keep some of this on hand in your freezer. It is very versatile.

Italian Tomato Sauce - 2

Ingredients:

Preparation / Directions:

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