Red Sauce

• 2 cloves garlic
• 2 cups Italian flat-leaf parsley
• 1/4 cup olive oil
• 1/4 cup tomato paste
• 1 cup water
• Salt and freshly ground black pepper to taste

1. Mince the garlic and parsley together.
2. Put the olive oil in a small pan over high heat.
3. When nearly smoking, add the minced mixture and toss briefly to cook, about 1 minute.
4. Dissolve the tomato paste in the water and add.
5. Stir constantly for 2 additional minutes.
6. Season to taste with salt and pepper and serve with the boiled meat and vegetables.

garlic, italian flat, olive oil, tomato paste, water, salt

Taken from cooking.nytimes.com/recipes/8124 (may not work)