• 1 Tbsp. (15 mL) olive oil*
• 2 cloves garlic, chopped
• 3/4 cup (180 mL) carrot, small dice
• 28 oz. (796 mL) canned crushed Italian tomatoes*
• 1 Tbsp. (15 mL) chopped fresh thyme
• Salt and pepper to taste
• 2 Tbsp. (30 mL) shredded fresh basil
• 1 Tbsp. (15 mL) chopped fresh oregano

• 1 onion, chopped
• 3 cloves garlic, chopped
• 3 Tbsp. (45 mL) olive oil*
• 4 hot Italian sausages, skin removed
• 1 lb. (450 g) ground veal
• 1/4 cup (60 mL) roasted pine nuts
• 1/2 cup (125 mL) grated fresh Parmesan
• 8 dried tomatoes in oil, drained, chopped
• 1 egg
• Salt and pepper to taste

1. In a pan, heat 1 Tbsp. (15 mL) oil over low heat, cook garlic 1 minute without browning. Add carrot; cook 2 more minutes. Add tomatoes and thyme; simmer 8 to 10 minutes. Salt, and pepper; add basil and oregano; mix. Pour into an oven dish.

1. Preheat oven to 350°F /180ºC. In a frying pan, brown onion and garlic in 1 Tbsp. (15 mL) olive oil. Remove from heat and cool.
2. In a bowl, combine sausage meat, remaining ingredients and reserved onion/garlic mixture; season. Shape 12 croquettes.
3. In a frying pan, heat remaining oil, brown croquettes on each side. Put on top of tomato sauce in oven dish. Cover with aluminum foil; bake 20 minutes

Servings: 4