"Hunger is the best sauce in the world."--Cervantes

Marinara Sauce Recipe

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This recipe for Marinara Sauce, by , is from Only the Best, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Smith
Added: Wednesday, August 27, 2008


2 tbsp olive oil
2 tbsp butter
1 cup finely chopped onions
cup finely chopped carrots
2 tsp. dried basil, crumbled
2 tbsp flat parsley, finely chopped
1 bay leaf
1 2 lb.3oz. can Italian plum tomatoes
1 tbsp tomato paste
Freshly ground black pepper
tsp hot red pepper flakes

Barely heat olive oil and butter in 10 inch skillet. Add onion and stirring occasionally, cook over low heat 10 minutes until soft and opaque but not brown. Stir in carrot. Cook for 4 minutes longer; add basil, parsley and bay leaf. Simmer a minute or two, stirring constantly. Add tomatoes with liquid. Raise the heat and bring to boil. Meanwhile, mash and break up tomatoes with the back of a large spoon. Stir in tomato paste and pepper. Cook over moderate heat (cook fairly briskly, not simmer) for 30 to 45 minutes or until most of the liquid has evaporated and sauce has become a course puree, thick enough to hold its shape lightly in spoon. Add a little salt. For 1 lb. pasta.




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