Fettuccine with Marinara Sauce
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 268. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 cup chopped onion
- 1/2 cup finely chopped carrot
- 2 large cloves garlic, minced
- 2 tablespoons cooking oil
- 1 28-ounce can tomatoes, cut up
- 1/2 of a 6-ounce can (1/3 cup) tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried oregano, crushed
- 1/4 teaspoon salt
- Dash pepper
- 8 ounces packaged fettuccine, spinach fettuccine, or spaghetti
Instructions
- For marinara sauce, in a medium saucepan cook onion, carrot, and garlic in hot oil till tender but not brown. Stir in undrained tomatoes, tomato paste, sugar, oregano, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or to desired consistency.
- Meanwhile, cook pasta (see chart, page 278). Drain well. Serve with marinara sauce.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Fettuccine hecho en casa.jpg" by Carlos Jose; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Fettuccine_hecho_en_casa.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.