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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "SAUCE-PASTA" "S" "2/3/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "TOMATO SAUCE FOR PASTA" "tomato sauce for pasta, especially spaghetti"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
An easy-to-make tomato sauce, excellent for spaghetti.
.PP
Freezes well.
.PP
From HAZAN, page 154, with modifications \*(a` la Lina Careri.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "2 quarts; 12 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "3 qt sauce pan"
.IG "" "blender"
or \fIfood processor\fP
.sp
.IG "1 cup" "onions,"
chopped
.IG "1/4 cup" "olive oil"
.sp
.IG "1 cup" "carrots,"
chopped
.IG "1 cup" "celery,"
chopped
.sp
.IG "1 qt" "canned tomatoes with juice,"
e.g., large can Progresso brand, or 2 lb \fIfresh tomatoes\fP, diced
.sp
.IG "1 qt" "tomato pur\*(e'e,"
e.g., Parmalat brand Pomi (do not use paste concentrate, e.g., Contadina)
.IG "l tsp" "salt,"
and perhaps more, for enough to salt a plate of pasta per portion of sauce
.IG "2 tsp" "ground basil,"
or 16 leaves fresh basil (add leaves before run through blender)
.IG "1 tsp" "ground bay leaf"
.IG "1/2 tsp" "ground thyme"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
In sauce pan,
saut\*(e' onions in olive oil over medium heat (@5) until golden.
.SK 2
Add carrots and celery, and continue cooking briefly.
.SK 3
Put hot saut\*(e'ed vegetables into blender or processor and add the
canned or fresh tomatoes. 
If fresh basil is used, it should be added also.
Blend. 
.SK 4
Return liquid to sauce pan. Continue cooking uncovered over low heat (@2) to
blend flavors and reduce volume.
After 20-45 minutes, the sauce should have the proper consistency to
coat the pasta freely but not be so runny as to puddle on the bottom of a
plate.
.SK 5
During the reduction of step 4, 
add a goodly amount of salt and the basil (if ground) and the other spices.
.SK 6
Expect to use about 2 cups of sauce per 1 to 1-1/2 lbs pasta.
Freeze in 2 cup portions what is not used at the time of cooking.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Do not reduce the sauce too much, to a too heavy consistency.
.PP
Be sure to reduce the temperature of the material blended by adding the
cold tomatoes.
A blender full of hot material, when blended, "explodes".
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy
.I Time:
?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
