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Print this Recipe    Spaghetti 03

Basic Spaghetti Sauce

2 T olive oil
1 small onion, chopped
1/2 t fennel seeds
3 cloves garlic, minced
1 small green pepper, chopped
6 ripe tomatoes, medium
12 oz can tomatoe puree
6 oz can tomatoe paste
2 t oregano, dried
1 t basil, dried
1 T parsley, dried
1 t salt
1/4 t pepper
1/4 c parmesan cheese

Prepare the tomatoes: drop them into a pot of boiling water for
about a minute. Drain and rinse with cold water. Slip off the
skins, cut out the "core", and coarsly chop. Set aside.

In a large pot, heat the oil. Add onion and fennel seed. Fry a
couple minutes. Add the pepper and garlic and fry a couple more
minutes (don't let the precious garlic brown or burn, please!).
Add the rest of the ingredients. Bring to a boil, lower heat, then
simmer for as long as you can (at least an hour), stirring
occasionally. I cover the pot loosely when simmering.

Notes: You can use fresh herbs for the dried, and it's much better.
Just triple the proportions for fresh. You can also add other
veggies to the sauce during the simmer phase: carrots (shredded),
green chilis (fresh roasted from New Mexico), chopped olives (black
or green), sliced mushrooms. You can also add TVP to fool meat
eaters: soak 1 c TVP and 1/4 t fennel seed in 7/8 c boiling water
for 10 min. Fry the TVP in some olive oil before adding to the
sauce.

Also, you might want to double or triple this recipe if your tomatoe
"shrubs" look like mine :-)

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