1/2 c Extra-virgin olive oil
1/4 lb Butter
6 Garlic cloves, minced
1 md Onion, minced
1 lg Carrot, shredded
56 oz (two 28 oz cans) Crushed
Italian plum tomatoes
2 ts Dried basil
1/2 ts Dried oregano
1 ts Crushed red pepper seeds
1/8 ts Cayenne pepper
Salt & pepper
1/2 ts Baking soda
In a large, heavy saucepan, heat the olive oil and butter. Add the
onion, garlic and carrot, and saute until the carrot is soft. Next
add remaining ingredients through the cayenne and stir. Bring to a
boil; reduce the heat and simmer 20 minutes. Add salt and pepper to
taste, then add baking soda and stir well. Serve over fettuccine with
Parmesan cheese or steamed mussels sprinkled with fresh chopped
parsley.
Marinara Sauce - Johnny's Bar "The Best of the Midwest" by F. & L.
Griffith
