This recipe is part of the recipe for Four-Meat Ravioli
|1/3||cup butter or margarine|
|1||clove garlic, minced|
|1||can (28 ounces) Italian plum tomatoes, undrained|
|1||can (8 ounces) tomato sauce|
|1/2||teaspoon ground allspice|
|1/2||teaspoon dried basil|
|1/2||teaspoon dried rosemary, crushed|
|1/8||teaspoon black pepper|
- Heat butter in large saucepan over medium heat until melted and bubble; cook and stir garlic in hot butter 30 seconds. Press tomatoes with juice through sieve into garlic mixture; discard seeds. Stir in tomato sauce, salt, allspice, basil, rosemary and pepper.
- Cover and simmer 30 minutes. Uncover and simmer 15 minutes more or until sauce thickens, stirring occasionally.
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