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Ingredients

• 1 slc prosciutto, diced fine
• 1 x parsley sprig
• 1 med onion, quartered
• 1 x celery stalk, in chunks
• 1 x carrot, in chunks
• 2 Tbsp. extra virgin olive oil
• 2 x (16-oz) cans peeled tomatoes
• 1 Tbsp. tomato paste
• 1/4 c. dry white wine
•     Salt and pepper

Description

In A Food Processor, Combine The Prosciutto, Parsley, Onion, Celery And Carrot Till Almost Pureed. Heat The Oil In A Saucepan And Add In The Vegetables. Cook, Stirring, Till They…

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