2 More of Marcella Hazan's Tomato Sauces 🌞

Tomato Sauce with Heavy Cream

FOR 6 SERVINGS

⅓ cup butter
3 tablespoons each onion, carrot, celery, all chopped very fine
2½ pounds fresh, ripe tomatoes, prepared by the food mill method described on this
page, or 2½ cups canned imported Italian plum tomatoes, with their juiceSalt
½ cup heavy whipping cream
1 to 1½ pounds pasta
Freshly grated parmigiano-reggiano cheese for the table

Recommended pasta:

Here is an ideal tomato sauce for stuffed fresh
pasta in such versions as Tortelloni Stuffed with Swiss Chard, Prosciutto,
and Ricotta, this page, Tortelli Stuffed with Parsley and Ricotta, this page,
Green Tortellini with Meat and Ricotta Stuffing, this page, or Spinach and
Ricotta Gnocchi, this page. Serve with grated Parmesan.

1. Put all the ingredients except for the heavy cream into a saucepan and
cook, uncovered, at the merest simmer for 45 minutes. Stir from time to
time with a wooden spoon. At this point, if using canned tomatoes, purée
them through a food mill back into the saucepan.
Note May be frozen up to this point.

2. Adjust heat so that the simmer picks up a little speed. Add the heavy
cream. Stir thoroughly and cook for about 1 minute, continuing to stir
always.

From "Essentials of Fine Italian Cooking"
https://www.goodreads.com/book/show/19552.Essentials_of_Classic_Italian_Cooking

*****************************************************************************************


Tomato Sauce with Garlic and Basil

FOR 4 SERVINGS

This is one of many versions of the sauce Romans call alla
carrettiera. The carrettieri were the drivers of the mule- or even
hand-driven carts in which wine and produce were brought down
to Rome from its surrounding hills, and the sauces for their pasta
were improvised from the least expensive, most abundant
ingredients available to them.

1 large bunch fresh basil
2 pounds fresh, ripe tomatoes, prepared as described on this page, or 2 cups canned
imported Italian plum tomatoes, drained and cut up
5 garlic cloves, peeled and chopped fine
5 tablespoons extra virgin olive oil
Salt
Black pepper, ground fresh from the mill
1 pound pasta

Note

Do not be alarmed by the amount of garlic this recipe requires.
Because it simmers in the sauce, it is poached, rather than browned, and its
flavor is very subdued.


Recommended pasta

The ideal shape for tomato alla carrettiera is thin spaghetti—
spaghettini—but regular spaghetti would also be satisfactory.

1. Pull all the basil leaves from the stalks, rinse them briefly in cold
water, and shake off all the moisture using a colander, a salad spinner, or
simply by gathering the basil loosely in a dry cloth towel and shaking it 2 or
3 times. Tear all but the tiniest leaves by hand into small pieces.

2. Put the tomatoes, garlic, olive oil, salt, and several grindings of
pepper into a saucepan, and turn on the heat to medium high. Cook for 20 to
25 minutes, or until the oil floats free from the tomato. Taste and correct for
salt.

3. Off heat, as soon as the sauce is done, mix in the torn-up basil,
keeping aside a few pieces to add when tossing the pasta.

From "Essentials of Fine Italian Cooking"
https://www.goodreads.com/book/show/19552.Essentials_of_Classic_Italian_Cooking

Enjoy! 6 more sauces to go!