So I was curious about this sauce and could not really trace it back to its origin. I’m wondering if that is not local to Quebec. Most recipes for it emerged from here.
In any case, its a delicious way to eat your pasta 😉
- 500ml tomato sauce
- 3tbsp minced basil
- 125ml 35% cream (heavy)
- ~1/2 cup chopped lunch meat ( ham or capicollo )
- 1 cup minced mushrooms
- 2tbsp olive oil
- Over medium heat, add olive oil and soften mushrooms. Add the meat and basil and cook for another minute.
- Pour over the tomato sauce and let it simmer for 15 minutes. Add the cream and wait until you have a nappe consistency. To check consistency, put a spatula in the sauce and run your finger on it, if you still see where you have run your finger you are done.