TOMATO AND CREAM SAUCE|
1/4 lb. butter
3 Tbsp. finely chopped yellow
3 Tbsp. finely chopped carrot
3 Tbsp. finely chopped celery
2 1/2 c. canned Italian
1 tsp. salt (more if
1/4 tsp. granulated sugar
1/2 c. heavy cream
Put all the ingredients except the heavy cream in a
saucepan and simmer three-quarters of an hour, uncovered. Stir
from time to time with a wooden spoon.
Puree the contents of the pan through a food mill (you
can prepare the sauce up to this point ahead of time and
refrigerate it for a few days or freeze it) into a saucepan and
bring to a simmer, stirring with a wooden spoon. Add the heavy
cream and stir-cook for 1 minute more.
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