Beef and Tofu Spaghetti Sauce Recipe
Ingredients
| Onions | 2 Large, chopped | |
| 1 sweet green pepper, halved, seeded and chopped | ||
| Garlic | 4 Clove (5gm), finely chopped | |
| 1 tablespoon safflower or olive oil | ||
| Lean ground beef | 1/2 pound | |
| Italian tomatoes | 1 Can (10oz), chopped | |
| Tomato Paste | 1 Can (10oz) | |
| Carrot | 1/4 Cup (16 tbs), grated | |
| Basil leaf | 2 Teaspoon, crumbled | |
| 1 teaspoon leaf oregano, crumbled | ||
| Salt | 1/2 Teaspoon | |
| 1/4 teaspoon ground hot red pepper | ||
| Boiling water | 1 1/2 Cup (16 tbs) | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| Firm tofu | 8 Ounce | |
Directions
1. Saute the onion, pepper and garlic in the oil in a large skillet or Dutch oven over medium-low heat until the onions are soft, about 8 minutes.
2. Raise the heat to high. Add the beef, breaking it up with a wooden spoon. Cook until the beef loses its red color, 2 to 3 minutes. Add the tomatoes with their liquid, the tomato paste, carrot, basil, oregano, salt, red pepper, boiling water and wine. Bring the sauce to boiling. Lower the heat and cook gently, stirring occasionally, until the sauce thickens, about 30 minutes. Stir in the tofu.
2. Raise the heat to high. Add the beef, breaking it up with a wooden spoon. Cook until the beef loses its red color, 2 to 3 minutes. Add the tomatoes with their liquid, the tomato paste, carrot, basil, oregano, salt, red pepper, boiling water and wine. Bring the sauce to boiling. Lower the heat and cook gently, stirring occasionally, until the sauce thickens, about 30 minutes. Stir in the tofu.
Chef
