Italian sauce


Slice the leek and cook over a low heat in the butter.
Drain and crush the tomatoes and put them in a casserole.
Add the cream, the tomato mustard, the garlic, the oregano, the lemon juice and the salt and pepper.
Mix well and allow to cook for a few minutes.


This sauce is perfect for seasoning all types of pork and veal dishes, as well as pasta.

For 4 people


- 1 leek 1 tin of 400g of peeled tomatoes
- 20 cl of fresh cream
- 2 soup spoonfuls of tomato mustard
- 1 crushed garlic clove
- 1 teaspoonful of dried oregano
- The juice of half a lemon
- Salt and pepper