Vickie's Tomato Sauce and Ricotta Mixture Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: SAUCE:
2 T olive oil
1 Med onion chopped
4 crushed cloves of garlic
2 tsp dried sweet basil
1 small can tomato paste
1 (1 lb 12 oz) can crushed Italian style tomatoes, or whole tomatoes crushed through a tomato press or colander
3 medium carrots, boiled and pureed
1 can beef broth
RICOTTA MIXTURE (for lasagna or stuffed shells)
1 15-16 oz container ricotta cheese
1/2 - 1 C Italian shredded cheese mixture ( swiss, monterey jack & fontina cheese)
1 egg yolk
1/4 C parmesan cheese
parsley
salt & pepper to taste
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Directions: |
Directions:SAUCE: Pour a little olive oil in large saucepan over Med heat. Saute onion, salt, pepper and basil until onion is translucent. Add garlic and continue cooking until browned and carmelized. Reduce hear to low, add tomato paste and simmer for 10 minutes stirring frequently. Add pressed or crushed italian tomatoes and pureed carrots. Continue cooking over low heat about 3 hours. Add beef broth or water to thin if necessary.
RICOTTA MIXTURE: Combine ingredients. Adjust amounts to your taste I usually grate 8 oz of each type of cheese together and freeze, then use as needed in recipes. I don't use mozzarella as it has no taste. |
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Number Of
Servings: |
Number Of
Servings:4 |
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