Tomato & Cream Sauce
The third in this occasional series and the third taken from ‘The Essentials of Classic Italian Cooking‘ by Marcella Hazan. The marketing department here at Yumblog (Yumedia Communications) believe this to be the most comprehensive, authentic and definitive cookbook on the subject, so if you like Italian food (and who doesn’t) you should really consider investing a mere £16 and adding this weighty volume to your library.
Preparation time: 5 minutes
Cooking time: 46 minutes
Skill level: easy
Recipe: ‘The Essentials of Classic Italian Cooking’ by Marcella Hazan
- 1 tin of chopped tomatoes
- onion – finely chopped – 3 tbsp
- carrot – finely chopped – 3 tbsp
- celery – finely chopped – 3 tbsp
- butter – 85g
- double cream – 100ml
- sea salt
Put all the ingredients except for the double cream into a frying pan and cook uncovered at the merest simmer for 45 minutes. Remember to stir from time to time.
Turn up the heat slightly to increase the simmer, stir in the double cream and adjust seasoning.
Cook for a minute, stirring continuously.
Serve with pasta and parmigiano-reggiano.
Verdict: As always with these pasta sauces, the slow cooking of the tomatoes produces a rich and sweet sauce with a great depth of flavour. Despite the long cooking time, the vegetables retained a pleasing crunchiness. A tomatoey creamy delight.
Drink: A fruity French red.
Entertainment: A dip into various Graham Linehan-written comedy box sets.