Pasta Sauce Raphael

Preparation info

  • 6

    portions; enough for 1 pound pasta
    • Difficulty


Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

One of the most popular pasta sauces we’ve ever served—with a few improvements. In this traditional way of making a sauce, all the vegetables are sautéed and simmered together, relinquishing their individual flavors to achieve a special new one. This was one of the most popular dishes in the Silver Palate Cookbook. We especially like it over tortellini. Buon appetito!