Wayne Gisslen

Italian Tomato Sauce for Pasta

Preparation info
  • 1½ qt 1.44 L ) , portions:

    16

    , portion size: 3 fl oz (90 ml)
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
8

Method

  1. Heat the olive oil in a large saucepot. Add the onions, carrots, and celery and sauté lightly for a few minutes. Do not let the vegetables brown.
  2. Add remaining ingredients. (See Appendix 2 for can sizes and substitutions.) Simmer, uncovered, about 45 minutes, until reduced and thickened.
  3. Pass through a food mill. Taste a

Per serving: Calories, 190; Protein, 1 g; Fat, 18 g (82% cal.); Cholesterol, 0 mg; Carbohydrates, 8 g; Fiber, 2 g; Sodium, 660 mg.