LEMARCHE MEATLOAF SAUCE

LAMARCE MEATLOAF SAUCE

Recipe from one of my favorite chefs, Lidia Bastianich.

YOU WILL NEED

Olive oil

1 cup of finely chopped onions

Salt

1 cup of minced carrots

1/2 cup minced celery

2 bay leaves

Water

2 cans of crushed.tomatoes ( with seeds strained out if you prefer)

Ricotta cheese (optional)

If you use seeds you can add a tablespoon of sugar. This reduces any bitterness that may occur from seeds but also cuts the acid in the tomatoes. I add this to all my tomato sauces.

INSTRUCTIONS:

PUT A LITTLE OLIVE OIL IN THE BOTTOM OF A LARGE FRY PAN, START HEATING

ADD 1 CUP CHOPPED ONIONS THAT ARE CHOPPED SMALL AND STIR UNTIL THEY ARE SEMI SOFT

ADD SALT AND 1 CUP OF MINCED CARROTS

THEN ADD 1/2 CUP MINCED CELERY AND 2 BAY LEAVES

STIR ALL INGREDIENTS AND STIR FREQUENTLY FOR A FEW MINUTES

AFTER A FEW MINUTES OF STIRRING, ADD 1/4 CUP OF WATER  AND LET IT STEAM FOR 5 MINUTES

ADD 2 CANS OF CRUSHED TOMATOES. CAN REMOVE THE SEEDS TO AVOID BITTERNESS

COOK ON LOW HEAT UNCOVERED.

IF REDUCING TOO FAST PLACE LID ON PAN AND LET IT STAY ON FOR A FEW MINUTES AND THEN REMOVE AGAIN AND STIR. LET SIMMER ON LOWEST HEAT. SERVE THIS SAUCE ON THE SIDE. DISH IS MEANT TO SERVE FAMILY STYLE WITH THE SAUCE IN A BIG SEPARATE BOWL WITH A LARGE SCOOP OF RICOTTA PLACED IN THE MIDDLE OF THE SAUCE. SERVE THE MEATLOAF FAMILY STYLE AND PEOPLE CAN POUR THE SAUCE THEMSELVES OVER THE MEATLOAF

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