Tomato Sauce Roman Style (Rome)

Appetizers

Ingredients

Ripe or canned tomatoes - 2- 2 1/2 pounds

Butter - 4 tbsps

Olive oil - 2 1/2 tbsps

Bacon fat - 4 tbsps

Onion, finely chopped  - 1 small

Celery, finely chopped - 1 stalk

Carrot, finely chopped - 1

Garlic, finely chopped - 1/2 clove

Parsley, finely chopped - 2-3 sprigs

Hot meat stock

Salt and pepper

Heat the butter and oil together in a large pan. Add the bacon fat, fry for 2 minutes, then add the onion, celery, carrot, garlic and parsley, and saute for 5 minutes. Moisten with a few tbsps of hot stock to allow the mixture to brown without burning.

Peel and chop the tomatoes, discarding seeds. As soon as the vegetables begin to brown, add the tomatoes, season to taste with salt and pepper, and cook with the lid half on the pan for about 45 minutes, stirring from time to time.

The sauce, which is sufficient to garnish 1 1/2 pounds of noodles, can be served as it is or strained. 

Serves 6