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Originally posted by dgmodel

lol... exactly.. you know for pasta, chicken parm etc.

there are some great flavors, that could go with it.. but I find that it's best to use (fresca) vine ripened tomatos, fresh herbs, lotta lotta basil, sprinkles of oregeno and sit over night (not just those... complicated is not always better).. the rest is by feel... :tongue:

i've got the "Granddaddy" of all Sauces cookbook... if I ever get chef's block.

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1 onion

1 carrot

1 stalk celery

3 cloves garlic

chop it and saute the mixture in

4 tablespoons extra virgin olive oil


2 Cans peeled tomato (imported - san marzano)

1 cup of wine - red or white doesnt matter




flat parsley

simmer for 1 1/2 hours

let cool.....pfreferably overnight

Run the mixture through a seive or food processor (seive is better takes the seeds out of the tomato)

this is the basic tomato sauce used in italian cooking

at this point you can add meatballs, sausage etc and simmer lor just bring it to boil add some chopped basil and serve

marinara sauce is alot easier and quicker

6 cloves chopped garlic

saute in extra virgin olive oil

add tomatos

salt /red pepper

crush tomatos with fork

add 1/2 cup white wine

simmer 15 minutes

add chopped basil a little oregano and serve

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