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Tomato sauce
1 serving
fry finely chopped vegetables (parsley root, celery, onions) on creamy margarine, add tomato puree and simmer until tender. vegetables put the main white in the sauce and cook for 25 - 30 minutes. add salt, pepper, sugar, citric acid, white grape wine and bring to a boil. remove the sauce from the heat, put butter into it, pre-cut into small pieces, mix and strain
fry finely chopped vegetables (parsley root, celery, onions) on creamy margarine, add tomato puree and simmer until tender. vegetables put the main white in the sauce and cook for 25 - 30 minutes. add salt, pepper, sugar, citric acid, white grape wine and bring to a boil. remove the sauce from the heat, put butter into it, pre-cut into small pieces, mix and strain
white sauce - 600 g, onions - 1 pc., carrots - 1 pc., parsley root - 1 pc., tomato-puree - 0.5 cups, margarine - 1 tbsp. spoon, dry white wine - 0.5 cups, citric acid - 0.25 tsp, sugar - 1 tsp, butter - 3 tbsp. spoons, pepper to taste, salt to taste
