《家庭餐桌》(Family Table)
通过
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2019年3月14日更新
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这个简单的番茄沙司是兰姆波伦亚人酱在迈克尔·罗马诺和凯伦sabine的家人表。它也可以单独用来搭配任何形状的意大利面。
如果你没有食物研磨机，在烹饪之前把洋葱和胡萝卜切得很细，省略食物研磨机的步骤。食品加工机会使酱汁太滑。
摘自家庭餐桌:从我们的餐厅到你的家最喜欢的员工餐2013年版权归USHG, LLC和Karen Stabiner所有。经霍顿·米夫林·哈科特许可转载。版权所有。在任何卖书的地方都可以买到。
配方的事实
华体会应用下载
- 2/3杯橄榄油
- 2/3杯切碎的白洋葱
- 1/4杯切碎去皮的胡萝卜
- 4瓣蒜瓣，捣烂去皮
- 3/4茶匙粗盐
- 半茶匙现磨黑胡椒
- 一茶匙半糖
- 2罐(28盎司)李子番茄，最好是圣马扎诺的，用手把它们的汁液压碎
- 3-4根大的新鲜罗勒枝
方向
在一个大炖锅中用中低火加热油。加入洋葱，胡萝卜和大蒜，搅拌，直到洋葱变成半透明，胡萝卜变软，10到15分钟。
加入盐、胡椒粉和糖，加入番茄和1 / 2杯水，小火慢炖。把火调小，焖45分钟，不要盖盖子。关火。
将大蒜取出并丢弃，将酱汁通过食品研磨机放入碗中(见标题说明)。加入罗勒枝，让酱汁冷却至室温。
取出并丢弃罗勒，将酱汁转移到密封容器中。(酱汁可以冷藏，盖上盖子，最多可以保存一周，也可以冷冻3个月。)
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