Pasta Sauce - Veneto
By: Vincent Rigoni
Published: Thursday, December 10, 2009 - 5:28pm

Ingredients




2 can's diced Tomato's - low sodium
1/2 Onion
1 small Carrot,
1 small Celery,
1/8 cup Olive oil

Preparation

1 Dice finely or grate Onion, Carrot and Celery. 2 Add all ingredients to pot or high sided skilled. 3 Simmer semi-covered for 45 minutes.

About


This recipe comes from the old city of Pordenone, also known as Contrada Maggiore.  I've replaced the fresh tomato's for low sodium canned tomato's.  Pordenone was inhabited before the 10th century.  No refrigeration was available, so all sauces were made in small quanities.  Pordenone and Castelovo were the only two hamlets not conquered by Venice in 1420.

Comments:
Vincent Rigoni

This reminds me of  Nonna's (Grandmother's) recipe.  Simple and tasteful.