| Found this in my Gourmet magazine, January issue, and thought I'd put
it in for a start. I've never made a marinara sauce so can't tell you
if this is a good recipe or not, other than it is Ed Giobbi's recipe.
He's authored three cookbooks according to this ad and this one is
from his "Eat Right, Eat Well-The Italian Way"
Ed's Marinara Sauce
3 tbls olive oil
1 tsp Wesson Sunflower Oil
2 cups chopped onion
1-1/2 cups thinly sliced carrots
1 tsp minced fresh garlic
1 (28 oz.) can Hunt's Whole Tomatoes, undrained and crushed
2 tbls chopped fresh basil or 1 tbls dried basil
1/4 tsp each: salt and pepper
Hot cooked pasta
In large saucepan, in hot oils, saute onions, carrots and garlic over
low heat until very tender. Stir in remaining ingredients except
pasta. Simmer, covered, over low heat for 20 minutes. Pour sauce in
food processor or blender and puree to a creamy consistency. Return
sauce to pan and simmer an additional 10 minutes. If a thinner sauce
is desired, add 1/4 cup water. Serve over pasta. Makes 4 cups sauce.
Hope this helps!
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