"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

La Salsa Fresco Recipe

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This recipe for La Salsa Fresco, by , is from Mia Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marianne
Added: Thursday, June 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cans crushed tomatoes
2 14 oz. cans chicken broth (or homemade broth)
1 white onion, diced
3 cloves garlic, diced
1 cup fresh basil leaves, chopped
1/2 cup fresh flat leaf parsley, chopped
1/4 cup dry red wine
1 tbsp red pepper flakes
grated locatelli cheese
evoo
salt and pepper

Directions:
Directions:
coat the bottom of a saucepan with about 3 tbsp of evoo. Saute' the onion and the garlic over low heat till the onions are translucent. Add the wine and cook for three minutes. Add the crushed tomatoes and the chicken broth, continue cooking till the mixture comes to a slow simmer. Add the fresh herbs and season to taste. Add a bit of grated cheese and cook for another 30 - 40 minutes on a very low heat---do not boil. Serve on your favorite pasta with an extra drizzle of evoo and lots of locatelli cheese.

Number Of Servings:
Number Of Servings:
4 - 8
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This light and meatless sauce is perfect for just about anything from pizza to pasta. I have some of this handy at all times. Make it and freeze it for a quick and delicious homemade sauce flavor that will enhance even the most sophisticated dishes.

 

 

 

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