Recipe - Cream And Tomato Sauce

4 tablespoon Butter
1 small Onion, minced
1 Stalk celery, finely chopped
1 Carrot, finely chopped
1 cn (16 ounce) tomatoes
1 tablespoon Fresh basil or
1 teaspoon Dry
1 pn White pepper
One half cup Heavy or whipping cream
Freshly grated parmesan
cheese to taste

recipes are from _The Encyclopedia of Sauces for Your Pasta_ by Charles A.
Bellissino, c. 1994. I've tried a few of his recipes and they're not too
badthe big problem with the book is that IT'S ALL IN CAPITALS and to a
net geek like me I "hear" the recipe at very high volume.

1. Saute the onions, celery, and carrot until onions are transparent.

2. Blenderize the tomatoes; add tomatoes, basil, and pepper to the
vegetables. Partially cover and simmer for 30 minutes.

3. Add cream and stir to blend. Remove from heat.

4. Pour over pasta, sprinkle with parmesan, and serve.

The book suggests small filled types of pasta like tortellini or ravioli.

Posted to JEWISHFOOD digest V97 #020

From: Pat Gold plgold@ix.netcom.com

Date: Thu, 12 Sep 1996 05:23:22 0700