The Margaret Fulton Cookbook by Margaret Fulton

Author:Margaret Fulton
Language: eng
Format: epub
Tags: CKB000000, book
ISBN: 9781742731476
Publisher: Hardie Grant Books
Published: 2006-09-30T16:00:00+00:00

3 tablespoons olive oil

½ stalk celery

1 small onion, finely chopped

1 clove garlic, crushed

1 kg ripe tomatoes, cut into chunks

2 tablespoons tomato paste

½ teaspoon salt

freshly ground pepper

1 bay leaf

2 tablespoons chopped fresh herbs such as

parsley, oregano, basil

Heat the oil in a large saucepan, add the celery, onion and garlic, and sauté lightly. Add the tomatoes and the tomato paste. Season with the salt and pepper and simmer gently for about 45 minutes. Add the bay leaf and herbs. Cook for a further 10 minutes. Rub through a coarse sieve. This is enough sauce for 500 g pasta. Serves 4–6.

GARLIC OIL SAUCE

4–6 cloves garlic, finely chopped

½ cup olive oil

salt and freshly ground pepper

Cook the garlic gently in the oil without browning. Drain the pasta well and pour the garlic and oil over. Stir thoroughly, season, and serve at once. This is ample sauce for 500 g pasta. Serves 4–6.

BOLOGNESE SAUCE (RAGU)

This is how the classic dish of Bologna is made. It freezes very well.

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