home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The Melting Pot 2.0
/
The Melting Pot 2.0.iso
/
food
/
pasta
/
spagh005
< prev
next >
Wrap
Text File
|
1995-09-27
|
2KB
|
59 lines
Newsgroups: rec.food.veg.cooking,rec.food.recipes
From: pasquale@lanl.gov (Gina Pasquale)
Subject: LACTO: Spaghetti sauce recipe
Message-ID: <pasquale-090994085044@esa9fp-20.esa.lanl.gov>
Organization: Los Alamos National Lab, New Mexico
References: <caustin.1129437632E@news.sosi.com>
Date: Sat, 10 Sep 1994 03:17:39 GMT
Archive-Name: lacto/spaghetti-sauce
Here's my personal favorite homemade spaghetti sauce (yes, I am Italian):
Gina's Basic Spaghetti Sauce
2 T olive oil
1 small onion, chopped
1/2 t fennel seeds
3 cloves garlic, minced
1 small green pepper, chopped
6 ripe tomatoes, medium
1 12oz can tomatoe puree
1 6oz can tomatoe paste
2 t oregano, dried
1 t basil, dried
1 T parsley, dried
1 t salt
1/4 t 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 coarsly 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 tomatoe
"shrubs" look like mine :-)
Enjoy!
-Gina
_____________
Gina Pasquale
Email: pasquale@lanl.gov