Last updated 6/12/2012 1:03:45 AM. Recipe ID 27872. Report a problem with this recipe.
Yield: 1 Servings
2 c Diced or peeled tomatoes;
-chopped (or "basic" sauce)
1/2 c Diced bacon
1 Garlic clove
1/2 Onion; finely shredded
1 tb Extra virgin olive oil
1 tb White wine; optional
1 pn Salt
1 pn Black pepper
1 pn Oreganon; optional
(in Italy it's usually served with spaghetti)
Place oil, onion, garlic, and bacon (and the optional white wine) in a
saucepan. Cover and simmer on low heat until the onion is very tender
(it takes about 60 minutes if you're using wine, or 45 minutes if no
wine is added). Add tomatoes, salt and oreganon. Simmer for another
half hour. Then remove the pan from the heat and add pepper. This
sauce will stay fresh for a week if it's kept in an air-tight
container in the refrigerator. Like every other tomato based sauce,
it can also be frozen for a longer life (up to 3 months); however,
it's preferable to add salt and pepper after thawing.
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