| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | California | 8 | Servings | |
INGREDIENTS
| 2 | ts | Olive oil |
| 4 | ts | Butter |
| 1 | lg | Carrot — peeled and diced |
| 2 | Celery ribs — diced | |
| 1 | Onion — diced | |
| 2 | tb | Minced garlic |
| 1 | ts | Flour |
| 3 | lb | Ripe tomatoes, peeled, |
| Seeded, chopped | ||
| 1 | tb | Tomato paste |
| 1 | pn | Sugar |
| 1/4 | c | Fresh chopped basil |
| 4 | Fresh parsley sprigs | |
| 2 | Sprigs fresh oregano | |
| 1 | Bay leaf | |
| Salt and freshly ground | ||
| Pepper — to taste | ||
| 1 | lb | Spaghetti |
| Grated Parmesan cheese — | ||
| For accompaniment |
INSTRUCTIONS
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
A Message from our Provider:
“You’re not God’s judge. One day you’ll discover it’s the other way around”