Spaghetti with Chunky Tomato Sauce

8 Servings

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Spaghetti with Chunky Tomato Sauce Ingredients

2 ts Olive oil	1 pn Sugar
4 ts Butter	1/4 c Fresh chopped basil
1 lg Carrot -- peeled and diced	4 Fresh parsley sprigs
2 Celery ribs -- diced	2 Sprigs fresh oregano
1 Onion -- diced	1 Bay leaf
2 tb Minced garlic	Salt and freshly ground
1 ts Flour	Pepper -- to taste
3 lb Ripe tomatoes, peeled,	1 lb Spaghetti
Seeded, chopped	Grated Parmesan cheese --
1 tb Tomato paste	For accompaniment

Instructions for Spaghetti with Chunky Tomato Sauce

1. Heat oil and butter in a large, heavy saucepan over medium heat. When butter foams, add carrot, celery, onion, and garlic, and stew gently for 10 minutes. Stir in flour and continue cooking 5 minutes. Add tomatoes, tomato paste, sugar, basil, parsley, oregano, and bay leaf. Simmer, partly covered, for 1 hour. 2. Remove bay leaf and herb stems. Pass sauce through a food mill or process briefly in a food processor if you prefer a smoother texture. Adjust seasoning to taste with salt and pepper. 3. Bring a large pot of salted water to a boil over high heat. Cook spaghetti until just tender (about 8 minutes). Drain thoroughly. Top with tomato sauce and grated Parmesan cheese. Recipe By : The California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: TomatoesCuisine: Uncategorized