Storified by Lucette Delacroix· Wed, Mar 27 2013 17:24:42
Adapted from A Guide to Modern American Cooking by Pol Martin
This basic Michelin recipe is ideal for any type of pasta. Add meat, if you like, or additional seasonings. The sauce may be frozen in freezer-proof containers for up to 6 months.
Pour the oil and butter into a large skillet and place over low heat. Once the butter melts, add the onion and garlic. Stir to blend. Cover and cook 5 minutes.
Add the tomatoes, parsley, oregano, thyme, bay leaf, and chilies, and a pinch of sugar. Stir. Cover and cook 15 minutes, stirring occasionally.
Uncover and add the tomato paste. Stir well and cook 10 to 15 minutes, or until heated through. Force the sauce through a sieve, if desired.
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