This is a denser sauce, cooked longer over a base of vegetables
Source: Essential's of French Cooking page 154
Use pasta like rigatoni, ridged penne or bucatini
1 - If using fresh tomatoes, peel and chop. Put tomatoes in an uncovered saucepan and cook at a very slow simmer for 1 hour. Stir from time to time, mashing any pieces of tomato against the sides of the pan with the back of a wooden spoon. Transfer to a bowel with all their juices..
if using can proceed to step 2
2- Wipe the saucepan dry. Putin the olive oil and the chopped onions, turn on the heat to medium. Cook and stir until it becomes a colored a very pale gold, add the carrots and celery, and cook at a lively heat for another minute, stirring once or twice to coat the vegetables well.
3 - Add the cooked tomatoes, a large pinch of salt, stir and adjust heat to cook in the uncovered pan at a gentle simmer. If using fresh tomatoes, cook for 15 -20 minutes, if can 45 minutes. Stir from time to time. Before turning off the heat, taste and adjust for salt
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (686g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 875 | ||
Calories from Fat: 350 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.9g | 52 % | |
Saturated Fat 21.3g | 106 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 185.1mg | 57 % | |
Sodium 508.2mg | 18 % | |
Potassium 1878mg | 49 % | |
Total Carbohydrate 93g | 27 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 91g | ||
Protein 40.5g | 58 % | |
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. |
Calories per serving: 875
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