| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Sauce |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 1 |
md |
Onion; chopped |
| 1/4 |
c |
Green bell pepper; chopped |
| 2 |
|
Cloves garlic; minced |
| 3 |
cn |
(12-oz) tomato paste (up to) |
| 7 |
cn |
Water |
| 1/4 |
ts |
Dried oregano |
| 1 |
ts |
Dried basil |
| 1 |
sm |
Bay leaf |
| 1 |
tb |
Sugar |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Date: 24 Mar 96 22:44:06 EST
From: "Lisabeth Crawford (Pooh)" <104105.1416@compuserve.com>
Heat oil in a large pot over mediun heat. Saute the onion, green pepper,
and garlic until soft, about 5 minutes. Add the tomato paste and water, and
stir until smooth. Add oregano, basil, bay leaf, sugar, salt and pepper.
Simmer, uncovered for 1-2 hours. Serve over spaghetti.
Variation: For meat sauce, brown 1 pound Italina sausage and 1 pound ground
beef, and add with the spices.
Nutritional info per serving, plain sauce: 192 cal; 5g pro, 30g carb,. 8g
fat(35%)
Source: Miami Herald, 3/22/96 The Madison County Cookbook by members of St
Joseph's Church
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MM-RECIPES DIGEST V3 #85
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