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Print this Recipe    Spaghetti 33

Homemade Italian Spaghetti Sauce

3 or 4 tablespoons olive oil
8 garlic cloves
1 large onion
1 large green pepper
8 ounces fresh mushrooms
6 pound 9 ounces tomato puree
2 tablespoons Worcestershire sauce
1/2 cup dried oregano
1 1/2 teaspoons chili powder
2 teaspoons salt
3/4 teaspoon pepper
3 tablespoons sugar
2 teaspoons cinnamon
1/8 cup basil
1 teaspoon garlic powder

Mince garlic; chop onion, pepper, and mushrooms. Saute garlic in
hot olive oil briefly, then add onion, pepper, and mushrooms and
continue to saute. Add tomato puree and stir well. Add spices.
(If you like, add a little less than the full amount of each spice
at first to ensure that you don't add more of a particular spice
than you like.) Simmer at least one hour, then taste sauce to test
the spices and add more as necessary. The sauce must be simmered
for at least three hours, but is best when simmered for several
hours. Serve over angel hair pasta or capellini.

Note: All seasonings are measured based on the warehouse-sized can
of tomato puree. Original recipe called for 1 large can tomatoes,
1 large can tomato puree, 2 cans tomato paste, and 1 can tomato
sauce. I don't know the exact size of the cans used, and I find
that using the large can of tomato puree works best.


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