Nutrition key to sound health
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This is the simplest of all sauces to make, and none has a purer, more irresistibly sweet tomato taste. I have known people to skip the pasta and eat the sauce directly out of the pot with a spoon.
Reprinted with permission from Essentials of Classic Italian Cooking by Marcella Hazan. Copyright 1992 by Marcella Hazan. Published by Knopf.
Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for 45 minutes, or until the fat floats free from the tomato. Stir from time to time, mashing any large piece of tomato in the pan with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing the sauce with pasta. Serve with grated Parmesan.
May be frozen when done. Discard the onion before freezing.
Recommended pasta: This is an unsurpassed sauce for Potato Gnocchi, but it is also delicious with spaghetti, penne, or rigatoni.
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🍳🥚🧀Mushroom , Bacon & Cheese Omelette!🧀🥚🍳
Lovely for Breakfast, Lunch or Brunch! A quick & easy to make omlette is a perfect treat! Using Bord Bia – Irish Food Board Quality Assured Eggs & Bacon from Simply Better at Dunnes Stores collection and finished with fantastic Extra Mature Drinagh Cheese!
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ballymaloecookeryschool
_mariaharte_Currently making blackberry and sweet geranium jam from a jackpot of blackberries on my evening stroll! 🌞
Rainy days make me want to curl up by a window with a nice book and hot chocolate 🌧 this came with a delightful homemade marshmallow ☕️
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bordbiahttps://www.instagram.com/reel/C_8zIdWMDh7/?igsh=MTRrYWtqd3IzZWYzbQ==
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ballymaloecookeryschool_mariaharte_Currently making blackberry and sweet geranium jam from a jackpot of blackberries on my evening stroll! 🌞
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