1 each medium onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup carrot, finely chopped
1 tablespoon olive oil
4 cloves garlic, crushed
1 tablespoon Italian herbs
1 (14-1/2 oz.) can chopped tomatoes
1 (14-1/2 oz.) can beef broth
1 (6 oz.) can tomato paste
* salt and pepper, to taste
Chop onion, celery and carrot.
Heat a 2-quart sauce pan over medium heat. Add oil and sauté chopped vegetables with garlic 4 minutes. Stir in herbs and saute 1 minute longer.
Add tomatoes, broth and paste to pan and stir to blend. Bring to a gentle boil. Reduce heat to Low and simmer 20 to 30 minutes, stirring occasionally. Season to taste with salt and pepper.
Serve sauce over pasta and meatballs.
No Nutritional Information Available