Title: Tomato Sauce with Ricotta And Herbs, California Style Pasta
Categories: Italian6
Yield: 24 servings

8 c Chopped onions
2 tb Minced garlic
6 tb Olive oil
9 qt Tomatoes
6 tb Fresh marjoram; chopped
4 ts Fresh rosemary; chopped
1 tb Salt
1 tb Sugar
2 tb Black pepper
3 lb Fettucine; cooked
1 1/2 c Ricotta cheese

SautE9 onions and garlic in oil in a large skillet over medium high heat
until softened.

Stir in remaining ingredients except ricotta and fettucine. Cook over
medium high heat stirring frequently for 10-15 minutes, or until sauce
thickens.

Top each serving with 1 oz. (1 Tbsp.) ricotta cheese.

Per serving: 350 Calories (kcal); 7g Total Fat; (18% calories from fat);
12g Protein; 61g Carbohydrate; 8mg Cholesterol; 310mg Sodium Food
Exchanges: 3 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Recipe by: California Tomato Commission (July 1996) http://www.tomato

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