Spaghetti Sauce
Ingredients
- 2 onions* (finely chopped)
- 3 Stalks of Celery* (finely chopped)
- 4 - 6 clove garlic* (crushed)
- 2 carrots* (finely chopped)
- 4 - 6 tbsp Olive Oil
- 3 can 28 oz pureed tomatoes
- 1 can 28 oz crushed tomatoes
- 1 can 6 oz Tomato Paste
- salt and pepper to taste
- 1 tsp ground bay leaves
- 1 tbsp dried Basil leaves
- 1 tbsp dried Oregano leaves
- 1 tbsp Fennel seeds
- 1 tbsp dried Parsley flakes
- 4 tbsp Brown Sugar
- crushed red pepper to taste
Instructions
In a large, heavy saucepan (6-8 qt.) sauté the first 4 ingredients in the heated olive oil
until vegetables are soft. Season with salt and pepper as you go. Add the pureed
tomatoes, crushed tomatoes and the tomato paste. Add the ground bay leaves, basil,
oregano, fennel seeds, parsley flakes and the crushed red pepper (1 tsp.). Add salt and
pepper to taste. Add the brown sugar. Simmer slowly for about 2 hours, stirring
occasionally to prevent sticking. If too thick, add some dry red wine or chicken stock .
This sauce can be used as is or as part of the Lasagna recipe.
Note
* as an alternative to chopping by hand, combine these 4 ingredients in a food processor
and process until they are coarsely chopped.