INGREDIENTS
2
15- oz cans diced tomatoes
1
10- oz can tomato sauce
1/4 cup
fresh basil (finely chopped)
2 cloves
large garlic (minced)
1 tbsp
salt
1 tsp
pepper
1
onion (diced)
1 cup
heavy cream
4 cups
chicken broth (or vegetable stock to make it vegetarian)
2 cups
Parmesan cheese (shredded)
For the Roux:
3 tbsp
butter
1/4 cup
flour
1 cup
heavy cream (or half and half)