More Great Recipes: Italian | Pasta | Vegetable

Spaghetti Sauce (Rule of One)

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Member since 2010

Serves 12 | Prep Time 30 minutes | Cook Time 90 minutes


1 large onion
1 medium green pepper
1 carrot
1 large celery stalk
1 small head garlic
1 cup extra virgin olive oil
1 (28-ounce) can San Marzano (or other Italian) tomatoes, either whole or crushed
1 (12-ounce) can tomato paste
1 cup dry red wine
1 tablespoon Kosher salt
1 bay leaf
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon dried hot pepper flakes
1 tablespoon dried parsley
1 tablespoon suga

1. Coarse chop or process celery, onion, green pepper, carrot and 1/2 the garlic.

2. In stock pot, heat olive oil to medium high and then add chopped vegetables. Cook until brown around edges.

3. Add all remaining ingredients, except reserved garlic, and simmer, covered, for one hour.

4. With 15 minutes to go, add the reserved garlic.

Preparation time: 30 minutes

Cooking time: 90 minutes

This recipe makes enough sauce for 1 to 1-1/2 pounds of pasta

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