Here's what you'll need:
1/4 cup lard or coconut oil 1/2 onion chopped 4 cloves garlic chopped 4 teaspoons Italian seasoning or fresh oregano, rosemary, thyme, savory, marjoram and basil finely chopped 1 bay leaf 2 jars crushed tomatoes 2 jars chopped tomatoes 1 tube tomato paste 4-5 cups of water 3-4 eggs Here's what to do: Saute onions in lard or oil until soft in an 8 quart stock pot Add garlic and cook for 1 minute or until fragrant Stir in tomato paste and Italian seasoning, salt and pepper Stir in crushed tomatoes and chopped tomatoes Stir in 4 cups water Bring to a boil then turn down and simmer for 3 or until desired consistency. If you are short on time add less water. In a small sauce pan heat 1 cup of sauce to a low simmer. Crack 1 or 2 eggs in the sauce and cover. Cook to your desired doneness (light, medium or hard cooked) Serve with salt and pepper to taste and Peccorino Romano Cheese. Be in health. |
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