 |
 |
 |
 |
|
|
|
|
|
|
|
|
|
Heat oil in a large pot and cook onion, garlic, salt and pepper for 5 minutes.
Add remaining ingredients, stir and bring to a boil.
Reduce heat to low and simmer sauce for 1 1/2 to 2 hours stirring occasionally.
Use immediately, or freeze in containers for later.
When the sauce is cooked,
toss your favourite vegetables in a pan of heated olive oil and garlic for about 5 minutes.
Add the vegetables to the sauce, and serve.
Our families are originally from Southern Italy, so we don't have a lot of white "cream" recipes.
But we do have a favourite. It's not really "cream," so it's good for your waist line!
You can mix it half-half with tomato sauce, if you like:
| MEDIUM (lite) | THICK (not so lite) |
|---|---|
| 1/4 cup margarine | 1/3 cup margarine |
| 1/4 cup flour | 1/3 cup flour |
| 2 cups milk | 2 cups milk |
STEP 1
In a heavy medium sized sauce pan, melt margarine over low heat.
As it melts, mix in flour to form a roux (paste).
Stir and allow roux to cook 2 - 3 minutes.
STEP 2
Remove pan from heat. Gradually stir in cold milk until smooth.
Return to heat and bring to a boil. Reduce heat.
Cook and stir until thickened - about 5 minutes.
Add seasonings.
Makes 2 cups.
For a Herb Sauce, add 2 tablespoons of dried herbs (parsley, chives, tarragon or dill)
 |
 |
 |
Home | Quick | Specialties | Sauces | Pizza | Baked | Dessert | Pina | Feedback | Links | Tony