Zesty spaghetti sauce
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Zesty spaghetti sauce
  Spaghetti    Italian    Pasta    Sauces  
Last updated 6/12/2012 12:44:31 AM. Recipe ID 3984. Report a problem with this recipe.
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      Title: Zesty spaghetti sauce
 Categories: Main dish, Italian, Pasta, Sauces
      Yield: 8 Servings
      4 tb Olive oil
      2    Onions, chopped
           -(one red & one white)
      4    Garlic cloves, chopped
      3 lb Fresh or canned red
           -Italian plum tomatoes
      1 c  Tomato juice
      5 tb Combined fresh herbs:
           -basil, thyme, oregano
           -rosemary, etc.
  1 1/2 lb Hot and sweet Italian
    1/2 c  Red wine vinegar
           -(use balsamic!)
      2 tb Tomato paste
      1 tb Sugar
           Salt and freshly ground
           -black pepper to taste
    1/8 ts Cayenne or red pepper
      1 tb Fennel seeds
  Heat the olive oil in heavy, large saucepan.  Add the onions and
  garlic and cook until soft.  Cut up the tomatoes roughly and add to
  the pot.  Add half of the juice from the cans, along with the fennel
  seeds and 2 tbs of the herbs. Cover and simmer for 2 hours.  Fry the
  sausage (after taking it out of the casings, if it has them) in a
  separate pan, drain off fat and add to the sauce. Taste the sauce and
  add the remainder of the juice, vinegar, tomato paste, sugar, salt
  and peppers as necessary to have a rich flavor. Move lid to half
  cover, and simmer over very low hear for 1/2 hour, stirring
  occasionally, so that the sauce does not scorch on the bottom of the
  pan.  The sauce may be frozen or refrigerated for several days at
  this point. Toss the rest of the herbs in just before serving and
  stir to mix in.

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Recipe ID 3984 (Apr 03, 2005)

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