James Peterson

Sauce Italienne: Classic Method

Preparation info
  • Yield:

    2

    cups
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Method

Add 5 tablespoons (75 milliliters) tomato purée to 1½ cups