Gina's basic spaghetti sauce
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Gina's basic spaghetti sauce
  Sauces    Spaghetti    Basics  
Last updated 6/12/2012 1:01:08 AM. Recipe ID 24451. Report a problem with this recipe.
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      Title: Gina's basic spaghetti sauce
 Categories: Sauces
      Yield: 1 Servings
 
      2 tb Olive oil
      1 sm Onion, chopped
    1/2 ts Fennel seeds
      3    Cloves garlic, minced
      1 sm Green pepper, chopped
      6    Ripe tomatoes, medium
     12 oz Can tomato puree
      6 oz Can tomato paste
      2 ts Oregano, dried
      1 ts Basil, dried
      1 tb Parsley, dried
      1 ts Salt
    1/4 ts Pepper
    1/4 c  Parmesan cheese
 
  Prepare the tomatoes:  drop them into a pot of boiling water for
  about a minute.  Drain and rinse with cold water.  Slip off the
  skins, cut out the "core", and coarsely chop.  Set aside.
  
  In a large pot, heat the oil.  Add onion & fennel seed.  Fry a couple
  minutes.  Add the pepper & garlic and fry a couple more minutes
  (don't let the precious garlic brown or burn, please!).  Add the rest
  of the ingredients.  Bring to a boil, lower heat, then simmer for as
  long as you can (at least an hour), stirring occasionally.  I cover
  the pot loosely when simmering.
  
  Notes:  You can use fresh herbs for the dried, and it's much better.
  Just triple the proportions for fresh.  You can also add other
  veggies to the sauce during the simmer phase:  carrots (shredded),
  green chilis (fresh roasted from New Mexico), chopped olives (black
  or green), sliced mushrooms.  You can also add TVP to fool meat
  eaters: soak 1 c TVP & 1/4 t fennel seed in 7/8 c boiling water for
  10 min. Fry the TVP in some olive oil before adding to the sauce.
  
  Also, you might want to double or triple this recipe if your tomato
  "shrubs" look like mine  :-)
  
  Enjoy!
  
  Gina Pasquale Email: pasquale@lanl.gov
 




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Recipe ID 24451 (Apr 03, 2005)

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