Prosciutto Tomato sauce

Ingredients

• 3 cloves garlic, minced
• 1 medium-size onion, minced
• 2 tablespoons olive oil
• ¼ pound prosciutto, sliced thin and cut into strips
• 5 pounds fresh plum tomatoes, cored and peeled, or canned Italian tomatoes
• 1 cup fresh basil leaves, chopped
• ¾ cup Italian parsley leaves, chopped
• 1 cup dry white wine
• ¼ teaspoon dried red pepper flakes
• Salt and freshly ground black pepper to taste
• 2 tablespoons butter

• Nutritional Information

  • Nutritional analysis per serving (28 servings)

    44 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 5 milligrams cholesterol; 203 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 1/2 cups

Preparation

1. In large pot over medium heat, soften garlic and onion in olive oil until onion is translucent. Add prosciutto and cook five minutes. Use hands or fork to break up tomatoes and add; if using canned, also add juice. Simmer uncovered 30 minutes.
2. Add basil, parsley, wine and pepper flakes, season with salt and pepper, and simmer one hour. Remove sauce from heat. Whisk in butter.