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Instructions |
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Pour enough olive oil to coat the bottom of a deep, heavy saute pan (11" dia, 3-4" tall). Place over medium heat.
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Chop celery and onion coarsely. Mince parsely and garlic together. Grate the carrots unpeeled over the largest holes of a box grater. Add all these and mushrooms to the oil and mix.
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Wash the tomatoes and put them, whole, over the other vegetables. Sprinkle with coarse salt and cover. After 30 minutes, add the tomato puree and stir. Cover and cook another 15 minutes stirring regularly to be sure sauce is not sticking to pan.
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Add wine, cover and cook (stirring) for another 15 minutes. When sauce is thick, remove from the flame and set aside covered to keep warm.
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| Serving
Suggestions |
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With your favorite pasta or parmigiano dish
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Originally Submitted
10/15/2005
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