8 to 10 servings
1/4 pound bacon
4 large garlic cloves, minced
11/2 onions, finely chopped
6 celery stalks, finely chopped
I bay leaf
I teaspoon thyme
1 28 0unce can tomatoes, diced
1 6-ounce can tomato paste
2 tablespoons (1/4 stick) butter
3 tablespoons flour
1 quart whipping cream, room
½ onion, finely chopped
I small bay leaf
2 whole cloves
Salt and freshly ground pepper
Cook bacon in large skillet until fat is
rendered; remove meat (use as desired).
Add garlic to fat and sauté until lightly
browned. Add onion, celery, bay leaf and
thyme and sauté until onion is transparent.
Add tomatoes with juice and tomato paste
and bring to a boil, stirring occasionally.
j Reduce heat, cover and simmer 30 minutes.
Make white sauce by heating butter in large saucepan.
Stir in flour and bring to boil, stirring constantly. Remove from heat and
slowly add cream, then next, ingredients. Place over medium heat and cook
uncovered 45 minutes, stirring occasion-
ally. Strain through fine strainer into
tomato mixture. Add salt and pepper to
taste. Cover and simmer, stirring occasion.
ally, about 15 minutes. Add milk if thinner
consistency is preferred.