Spaghetti Sauce
Ingredients
2 tablespoons olive oil
1 cup onion, chopped
1 cup celery, diced
1/2 cup carrots, peeled and chopped
4 cloves garlic, minced
1 28-ounce can of tomatoes (or 8 frssh tomatoes: peeled, seeded, and chopped)
1/4 cup sun-dried tomatoes (rehydrated in white wine or water and chopped)
1 8-ounce can tomato paste
2 tablespoons basil (or 4 if fresh and chopped)
2 tsp oregano (or 4 if fresh and chopped)
1/4 cup parsely, chopped
1 bay leaf
1/2 tsp rosemary, crushed
1 tsp sugar
1 tablespoon balsamic vinegar
2 cups vegetable stock (fresh or from bouillon)
Procedure
Rehydrate the sun-dried tomatoes.
Heat the olive oil in a large pot. Add the onions, carrots, celery, and garlic and saute for a few minutes. Add the all the tomatoes and the tomato paste. Mix well. Bring to a low boil.
Add the basil, oregano, bay leaf, parsely, rosemary, sugar, balsamic vinegar, and half the stock. Cover and reduce heat to a simmer. Cook for one hour, stirring occasionally. Add remaining stock if it becomes too thick.
Serve with your favorite pasta.
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