Monday, June 9, 2008

Red Sauce from Florence

This recipe was given to me by shyestviolet who has this to say:

Here is my favorite recipe; it came from a trip I took with a group to Italy my senior year of college, from our tour guide in Florence. It's my mission to pass this recipe along to as many people as possible, because I love it so much:

Red Rauce from Florence
(Ingredient amounts are not precise, as there may have been some translation issues. Seems to work alright.)

Ingredients (use fresh if possible; works alright with dried):
-- 2 Tbsp. butter, melted
-- 1 leaf sage
-- 3 leaves rosemary
-- pinch thyme
-- large pinch parsley
-- 2 cloves garlic, chopped
-- tomato sauce (about 32 oz? meh, however much you want)
-- salt/pepper to taste

Directions: melt butter in saucepan. add garlic. stir for about a minute. add tomato sauce and other ingredients; heat until bubbling.

This sauce is great when onions and fresh ground pork (or leftover chopped-up pork chops) are sauteed with the garlic (saute until onions are tender--about 10 minutes), before adding diced tomatoes and proceeding with the rest of the recipe. Makes a great chunky sauce that's good with smaller pastas like rotelle/rotini, farfalle, penne, or orecchiette.

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