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Name: Aromatic Tomato Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 md Carrot; peeled, minced; 3 tb Tomato paste; 1 sm White onion or red onion;; 1 cn (28-oz) tomatoes; juice; 4 tb Butter; Salt and ground black pepper; 1 md Stalk celery; minced

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INGREDIENTS

1 md Carrot; peeled, minced
3 tb Tomato paste
1 sm White onion or red onion;
1 cn (28-oz) tomatoes; juice
4 tb Butter
Salt and ground black pepper
1 md Stalk celery; minced

Servings

INSTRUCTIONS

Heat 3 tablespoons butter in a large saucepan. Add onion, carrot, and celery- saut6 gently until softened, but not browned, about 10 minutes. Stir in tomato paste, then tomatoes and juice and wine. Simmer, partially covered, and stir frequently, until thickened to sauce consistency, about 45 minutes. Puree by passing through a food mill. Return to simmer-, season to taste with salt and pepper, before serving, stir in remaining butter. Makes 2 1/2 cup. Cooks Illustrated, Mar./Apr. 1994, Page 26. Credit: Julia Della Croce. Nationality: USA Courses: pasta sauce, preparation Season:any Method: boiled Start to Finish 45 minutes Preparation 5 minutes Attention 30 minutes Finishing 5 minutes Converted from Mangia!, Cooks Illustrated 1993-1995 Cookbook NOTES : This elegant, fragrant sauce is suitable for fresh, dried, or stuffed pasta. If you do not have a food mill, the sauce can be pureed in a food processor, although the result will be less refined. Recipe by: Cooks Illustrated, Mar./Apr. 1994, Page 26. Posted to MC-Recipe Digest by "Hobbs, D B USO" on Mar 16, 1998

NOTES

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Aromatic Tomato Sauce

1 md Carrot; peeled, minced
3 tb Tomato paste
1 sm White onion or red onion;
1 cn (28-oz) tomatoes; juice
4 tb Butter
 Salt and ground black pepper
1 md Stalk celery; minced

Heat 3 tablespoons butter in a large saucepan. Add onion, carrot, and  celery- saut6 gently until softened, but not browned, about 10 minutes.  Stir in tomato paste, then tomatoes and juice and wine. Simmer, partially  covered, and stir frequently, until thickened to sauce consistency, about  45 minutes. Puree by passing through a food mill. Return to simmer-, season  to taste with salt and pepper, before serving, stir in remaining butter.    Makes 2 1/2 cup.    Cooks Illustrated, Mar./Apr. 1994, Page 26. Credit: Julia Della Croce.    Nationality: USA Courses: pasta sauce, preparation Season:any Method:  boiled    Start to Finish 45 minutes Preparation 5 minutes Attention 30 minutes  Finishing 5 minutes    Converted from Mangia!, Cooks Illustrated 1993-1995 Cookbook    NOTES : This elegant, fragrant sauce is suitable for fresh, dried, or  stuffed pasta.  If you do not have a food mill, the sauce can be pureed in  a food processor, although the result will be less refined.  Recipe by: Cooks Illustrated, Mar./Apr. 1994,  Page 26.    Posted to MC-Recipe Digest by "Hobbs, D B                 USO"  <hobbs@lbcapo1.uso.unisys.com> on Mar 16, 1998

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Nutrition

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Serving Size: 1 Serving (51g)
Recipe Makes: 4 Servings

Calories: 132
Calories from Fat: 105 (80%)

Amt Per Serving		% DV

	Total Fat 11.7g	16 %
	Saturated Fat 7.3g	37 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 0.5g
Cholesterol 30.5mg		9 %
Sodium 411.5mg		14 %
Potassium 377mg		10 %
Total Carbohydrate 7g		2 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 5.5g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 132

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