Spaghetti Sauce Recipe
Ingredients
| Plum tomatoes | 3 1/2 Cup (16 tbs) | |
| Tomato paste - 1 can(6-ounces) | ||
| Water | 3 Cup (16 tbs) | |
| Instant minced onion | 2 Tablespoon | |
| Garlic powder | 1/2 Teaspoon | |
| Oregano leaves | 1/2 Teaspoon | |
| Bon Appetit - 1 teaspoon | ||
| Leaf - 1 Bay | ||
| Salt | 1 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Sugar | 1 Teaspoon | |
| MSG - 1/4 teaspoon | ||
| Red pepper | 1/4 Teaspoon, crushed | |
| Olive oil or salad oil - 2 tablespoons | ||
| Arrowroot | 1 Tablespoon | |
Directions
MAKING
1. Through a coarse sieve force tomatoes to puree and remove seed.
2. In a glass or stainless steel saucepan bring to boil combining the tomato puree and remaining ingredients, except arrowroot, simmer reducing heat uncovered, for 1 hour and then remove bay leaf.
3. For a thicker sauce, simmer 20 minutes longer.
4. Alternately thicken by making a thin, smooth paste of the arrowroot and an equal amount of water.
5. Stir the paste into sauce and cook, continuing to stir, until thickened.
SERVING
6. Serve over cooked spaghetti topped with grated Parmesan cheese.
TIP
Meat balls, sauteed chicken livers, clams or calamari (very small whole squid) may be added to the sauce or served on the side.
1. Through a coarse sieve force tomatoes to puree and remove seed.
2. In a glass or stainless steel saucepan bring to boil combining the tomato puree and remaining ingredients, except arrowroot, simmer reducing heat uncovered, for 1 hour and then remove bay leaf.
3. For a thicker sauce, simmer 20 minutes longer.
4. Alternately thicken by making a thin, smooth paste of the arrowroot and an equal amount of water.
5. Stir the paste into sauce and cook, continuing to stir, until thickened.
SERVING
6. Serve over cooked spaghetti topped with grated Parmesan cheese.
TIP
Meat balls, sauteed chicken livers, clams or calamari (very small whole squid) may be added to the sauce or served on the side.
Chef
