Italian Tomato Sauce

Recipe Ingredients

56 oz	1591g	Tomato puree - (2 cans)
6 oz	170g	Tomato paste - (1 can)
1		Basic Chicken Stock - see * Note
		(or use canned chicken stock)
		(or 1 qt fresh or canned brown soup stock)
2 cups	474ml	Dry red wine
1/4 cup	59ml	Olive Oil
2		Yellow onions - peeled and minced
6		Garlic cloves - peeled, chopped fine (large)
2		Celery ribs with leaves - minced
1		Carrot - unpeeled, grated
1/2 cup	73g / 2.6oz	Chopped fresh parsley
1/2 lb	227g / 8oz	Fresh mushrooms - chopped
1/2 teaspoon	2.5ml	Crushed red pepper flakes - or to taste
1 tablespoon	15ml	Oregano
1 teaspoon	5ml	Dried rosemary
2		Bay leaves - whole, (optional)
1 tablespoon	15ml	Dried basil
		(or 2 tbsps chopped fresh basil)
2		Whole cloves
1/2 teaspoon	2.5ml	Freshly-ground black pepper - or to taste
2 tablespoons	30ml	Salt - or to taste
1 teaspoon	5ml	Sugar

Recipe Instructions

* Note: See the "Basic Chicken Stock" recipe which is included in this collection.

Place the tomato puree, tomato paste, chicken stock and wine in a large pot.

Heat a frying pan and add the olive oil. In it saute the onions, garlic, celery and carrot until they just begin to brown a bit.

Add the vegetables to the tomato mixture with all of the remaining ingredients. Bring to a gentle boil, then reduce to a simmer. Simmer for 2 hours, partly covered, stirring occasionally.

Store in the refrigerator in plastic, glass or stainless-steel containers, never aluminum, because the acid in the tomato will "eat" the aluminum. The sauce will keep for a week in the refrigerator. This recipe makes 3 quarts of sauce.

Source:
THE FRUGAL GOURMET by Jeff Smith - From the 10-07-1992 issue - The Springfield Union-News

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