Hi everybody. I have been enjoying all your delicious recipes so i
thought it was high time I shared a delicious recipe of my own. This
mouth watering treat is taken from the book Eat Right, Eat Well- The
Italian Way written by Edward Giobbi and Richard Wolff, M.D. (Alfred
A.Knopf New York 1985)
I use it as a spagetti sauce, lasagna sauce, and just about anything
sauce. It is my favourite and so good.
Makes about 4 cups, for about 11/2 pounds pasta. Serves 6 ( I double it
3 tlbs olive oil
1 tsp safflower oil
11/2 cups sliced carrots
2 cups coarsely chopped onion
Salt and freshly ground black pepper to taste
2 cloves of garlic, chopped
4 cups chopped tomatoes, fresh if possible ( drain if canned)
2 tlbs chopped fresh basil or 1 tlbs dried
about 1/4 cup water or chic broth. I use veg. broth
Heat the oils in a large shallow pan, then add carrots, onion, salt, and
pepper. Saute, uncovered, over moderate heat until onion begins to
brown, then add garlic and cook about 1 minute. Add tomatoes and basil,
cover, and simmer over low to medium heat for 20 minutes, stirring
occasionally. Pour sauce in a food processor and puree to a creamy
consistencey or force sauce through a food mill.
Return sauce to pan and add enough water or broth to make the sauce the
consistency of heavy cream. Cover and simmer over low heat an additional
I also add mushrooms to the sauce after it has been pureed.
Hope you all enjoy as much as we do.