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Print this Recipe    Spaghetti 36

Spaghetti Sauce

2 cans cooked whole tomatoes
1 can diced tomatoes
1 can tomato paste.
onions, chopped or diced
Garlic cloves
about 1 tsp oregano, to taste
about 1 tsp basil, to taste
1/2 tsp fennel seeds
some liver sausage (liverwurst), cut into little pieces
a little bit of vinegar
sausage or other meat

Place cooked whole tomatoes, diced tomatoes and tomato paste in a
pot and simmer While the tomatoes start simmering, add whole lot
of onions, chopped or diced. Put them in as you cut them, don't
put them all in at once.

Add lots of garlic, cutting the cloves in half. Add oregano and
basil, to taste, maybe a teaspoon each and add half teaspoon fennel
seeds, maybe more.

Simmer until mostly dissolved; you want some small bits of
tomato/garlic/onions/liverwurst still there. Gravy consistency
means you cooked it too long, but it will still be pretty good.
You can cook sausage or other meat in the sauce as it simmers

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