Italian sauce

Préparation

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.

Présentation

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

For 4 people

Ingredients

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

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