Prep Time 30 min Cook Time 6+ hours
Ingredients
20 tomatoes
2 cups chianti
3 tablespoons fresh basil leaves, chopped
3 tablespoons fresh oregano leaves
4 cups grated Locatelli Pecorino Romano
10 garlic cloves, minced
12 oz (1 1/2 cups) tomato paste
Tools
20 tomatoes
2 cups chianti
3 tablespoons fresh basil leaves, chopped
3 tablespoons fresh oregano leaves
4 cups grated Locatelli Pecorino Romano
10 garlic cloves, minced
12 oz (1 1/2 cups) tomato paste
Tools
Weston Tomato Strainer/Sauce Maker, any of the following models will do:
| Roma Electric Tomato Strainer/Sauce Maker by Weston |
| Weston #5 Meat Grinder with Tomato Strainer Attachment |
| Roma Manual Tomato Strainer/Sauce Maker by Weston |
Puree the tomatoes with the Weston Sauce Maker (Standard/Tomato Screen) or
Tomato Strainer Attachment. Use the Shredder/Slicer attachment with the
grating drum to grate the cheeses.
Combine all of the ingredients in a large pot and cook over medium heat for 30 minutes, reduce to low heat, and simmer for at least six hours.
Combine all of the ingredients in a large pot and cook over medium heat for 30 minutes, reduce to low heat, and simmer for at least six hours.
We recommend serving over Spinach Pasta with Braciole and Meatballs.
1 comment:
I would like to thnkx for your efforts you've place in creating this weblog. I'm hoping the same high-grade web site submit from you in the upcoming as well. In fact your creative producing abilities has inspired me to obtain my own web site now. Actually the running a blog is spreading its wings quickly. Your write up can be a great example of it.
Post a Comment