MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fresh Tomato Marinara Sauce
Categories: Vegetables, Pork, Herbs, Wine
Yield: 12 Servings

2 oz Pancetta; chopped
1/3 c Fine chopped onion
4 cl Garlic; minced
1 tb Olive oil
2 lb Fresh roma tomatoes; peeled,
- seeded, chopped
+=OR=+
28 oz Can whole peeled roma
- tomatoes; drained, chop'd
1/2 c Dry red wine
2 ts Balsamic vinegar
1/2 ts Salt
1/2 ts Ground black pepper
1/2 c Snipped fresh basil

In a large saucepan cook pancetta, onion, and garlic in
hot oil over medium heat for 3 to 5 minutes or until
pancetta starts to brown and onion is tender, stirring
occasionally.

Stir in tomatoes, wine, vinegar, salt, and pepper. Bring
to boiling; reduce heat. Simmer, uncovered, for 20 to 25
minutes or until sauce is slightly thickened, stirring
occasionally. Stir in basil.

FROM THE TEST KITCHEN: Place sauce in an airtight
container. Seal and chill in the refrigerator for up to 3
days or freeze for up to 3 months.

Better Homes & Gardens | October 2016

MM Format by Dave Drum - 25 October 2016

Uncle Dirty Dave's Archives

MMMMM

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