Vegetable spaghetti sauce ff (rbfv65a)
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Vegetable spaghetti sauce ff (rbfv65a)
  Vegetables    Sauces    Spaghetti    Vegetarian  
Last updated 6/12/2012 1:01:07 AM. Recipe ID 24438. Report a problem with this recipe.
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      Title: Vegetable spaghetti sauce  ff (rbfv65a)
 Categories: Sauces, Vegetarian, Fat-free, Prodigy, Dec.
      Yield: 6 Servings,
 
           -Jim Kessler
           Dry white wine
      2    Carrots; slice thin
      1 lg Red pepper; chop
      1 lg Green pepper; chop
      1 c  Cauliflower; chop
      1    Celery stalk; chop
      1 lg Onion; chop
      1 c  Broccoli; chop
           Garlic; lots, mince
      2 cn Tomatoes; ground, 48 oz
      2 cn Tomato paste
           Basil; fresh best
           Rosemary; pulverize
           Oregano; not too much
           Cilantro; or It. parsley for
           -the faint-of-heart
           Dry red wine; something with
           -lotsa body
           Chicken base; or salt
           Black pepper
           Hot red pepper flakes; or
           -Tabasco
 
  Have all the vegetables ready to cook - chopped and in containers.
  Pour about 1 oz of white wine in a large lined pot. When wine is
  boiling, dump in carrots and stir vigorously. Allow bottom to become
  a little dry then add a small amount of wine. Continue until carrots
  begin to soften then add each of the other ingredients in turn until
  all are in pot. Add small amounts of wine as necessary, but allow
  bottom to become somewhat dry without burning. Remember to keep
  STIRRING! Add the garlic last but allow to cook for only about 30
  seconds. After all vegetables are in pot, add tomatoes and tomato
  paste. It is possible to buy GROUND canned tomatoes, if not, no big
  loss. Wash out cans with a quantity of red wine and add to pot. Add
  basil, rosemary - ground in spice mill, a little oregano, the
  cilantro, chicken base - or bouillon cubes - black pepper and red
  pepper, stir cover pot and turn heat down until sauce is barely
  boiling. Cook until vegetables are tender and then run through food
  mill to puree. Return to pot. Bring barely to boil, adjust
  seasonings, cover and heat for about one half hour. Pour over your
  spaghetties and mangia! Save some of the red wine to go with the
  spaghetties. :
  
  D/L from Prodigy 12-8-94.            Recipe collection of Sue Smith.
  1.80
 




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Recipe ID 24438 (Apr 03, 2005)

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