Conchiglie Tutto Giardino

Conchiglie Tutto Giardino

Ingredients: (Serves 6-8)

7 TBS. Butter

1 1/2 Cups Thinly Sliced Carrots

1 Cup Chopped Green Onions

1 Large Red Onion, Coarsely Chopped

3/4 Cup Thinly Sliced Radishes

1/2 Cup Coarsley Chopped Parsley, packed

2 TBS. Fresh Chopped Basil

3 Cloves Garlic, Crushed or Minced

3 Cups Chopped Tomatoes (canned or fresh)

3 Cups Thinly Sliced Zucchini

1 Large Green Bell Pepper, seeded and diced

2 1/2 Cups Dry White Wine

2 TSP. Salt

1 TSP. Pepper

1 TBS. Flour

1 TSP. Sugar

1 Cup Half & Half

6 o.z Tomato Paste

1/2 Cup Grated Parmesan Cheese

1 1/2 ILB. Shell Noodles

Instructions:

Melt 6 TBS. butter in a large saucepan and add the carrots, both the green and the red onions, the radishes, parsley, basil, and garlic. Saute' the Vegetables, stirring often, until they begin to color - about 20 minutes. Cover the saucepan and simmer the veggies for about 15 minutes.

Add the tomatoes, zucchini, bell pepper, wine, salt, pepper, and sugar. Simmer the sauce, uncovered, for about 45 minutes to 1 hour.

In a small pot, melt 1 TBS. butter and stir in the flour. Cook this roux for a few minutes over very low heat, stirring constantly. Heat the half & half and stir it into the roux with a whisk. Add the tomato paste and whisk the mixture again until it is perfectly smooth. Stir it into the vegetables and wine, along with the grated parmesan cheese.

Continue simmering the sauce over low heat, stirring often, until it is as thick as you want it to be.

Cook the shell noodles in a large kettle of boiling salted water until they are al dente', drain and serve with sauce.