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spaghetti-sauce-3 recipe

Date:    Fri, 17 Jun 94 16:28:18 PDT
 From:    vmh@IntelliCorp.COM
 Spaghetti Sauce
 I just make my own. Takes about 10 minutes to chop and
 20-40 minutes to simmer, depending on how soft you want
 the tomatoes. Amounts are approximate, since I never
 measure anything for this. 
 In a large pan combine:
 1/2   red onion (if I feel oniony, I use a whole one)
 6-12  Roma tomatoes, chopped coarsely
 1 can Italian style tomatoes with juice
 1 can tomato sauce (large)
 1 heaped tablespoon tomato paste (if you like the taste of
   tomato paste, use more; if you hate the taste of tomato
   paste, skip it and use corn starch (see below))
 spice to taste with sweet paprika and ground white pepper.
 Bring to a boil, then simmer stirring occasionally until about 10 minutes 
 from done. That is usually when the sauce starts to thicken a bit and
 the tomatoes are soft.
 Then add:
 1/2 pound of mushrooms (If I feel mushroomy, I use 1 pound)
 1/2 pound of tofu in small cubes (optional)
 1/2 bunch of chopped parsley
 Optional herbs: fresh basil leaves or fresh oregano
 Simmer for 10 more minutes and serve.
 Note: If you want the sauce to thicken faster, add some
       cornstarch and cook on high for a while. Remember 
       to dissolve the cornstarch in a bit of cold water
       before adding it. I use one heaped teaspoon.
 This serves 2 very hungry people for a main dish and
 there is usually enough left for a small leftover dinner.
 kwvegan vegan