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MARINARA SAUCE

INGREDIENTS:
2 large onions, skinned and chopped
2 pounds carrots, washed, skinned and chopped
1 bunch celery, cleaned and chopped
olive oil
15 cloves garlic, peeled and finely chopped
1 four-ounce container of Sweet Basil Pesto
2 No.10 cans tomatoes
1 cup chicken stock
salt and pepper

DIRECTIONS: Cover the bottom of a large pot with a one-eighth-inch layer of olive oil. Add the vegetables and cook and stir over medium heat until the vegetables just start to soften. Add the garlic and the frozen sweet basil pesto. Cook and stir over medium heat for 4-5 minutes. Add the tomatoes and cook the sauce for about 1 hour. Cool slightly and pass the sauce through the food mill (or process in a food processor). Put sauce back in pot over low heat. Add the chicken stock and simmer for an additional 45 minutes to an hour. Salt and pepper to taste.

NOTE: If the tomatoes in the sauce are giving off an acidic taste, add a small amount of sugar.


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