2 or 3 cloves garlic, chopped
1 cup dry red wine
2 tablespoons white sugar
1 cup water
2 cups baby carrots, finely chopped
4 egg yolks
1 cup tomatoes
1 tablespoon olive oil
salt and freshly ground black pepper to taste
2 onions, finely chopped
1 tablespoon freshly ground black pepper
1 tablespoon chopped sprigs fresh parsley
3 cloves garlic, thinly sliced
1 tablespoon tomato paste
3 tomatoes, precooked
In a saucepan over low-temperature, bring water to a boil. Add pasta and reduce heat to medium-low. Cook until fork tender but still firm, 5 to 7 minutes.
Meanwhile, with whipping cream, combine kindle with wine and greek salt and heat until warmed. Add tomato paste , raisins, tomatoes, olive oil, salt and ground black pepper and saute for about a minute.
Whisk in limes. Simmer for at least 2 hours, stirring occasionally, until thick enough to coat the back of a spoon.