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ITALIAN TOMATO SAUCE

1/4 C OLIVE OIL
2 ONIONS, MINCED
6 CLOVES GARLIC, MINCED
2 RIBS CELERY WITH LEAVES, MINCED
1 CARROT, GRATED

2 X 28 OZ CANS OF TOMATO PUREÉ
6 OZ CAN TOMATO PASTE
1 QUART CHICKEN STOCK
2 C RED WINE

1/2 C CHOPPED PARSLEY
1/2 POUND CHOPPED MUSHROOMS
1/4 TSP RED PEPPER FLAKES
1 T FRESH OREGANO
1 TSP FRESH ROSEMARY
2 BAY LEAVES
2 T FRESH BASIL
2 CLOVES
1/4 TSP BLACK PEPPER
2 T SALT
1 TSP SUGAR

SAUTÉ VEGETABLES IN OLIVE OIL UNTIL THEY JUST START TO TURN BROWN. ADD TO A LARGE POT WITH REMAINING INGREDIENTS AND SIMMER FOR 2 HOURS.

NOTE:

A MIX OF CHICKEN AND BEEF STOCK IMPROVES THE FLAVOUR.