Spaghetti With Chunky Tomato Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | California | 8 | Servings | |
INGREDIENTS
| 2 | t | Olive oil |
| 4 | t | Butter |
| 1 | Carrot, peeled and diced | |
| 2 | Celery ribs, diced | |
| 1 | Onion, diced | |
| 2 | T | Minced garlic |
| 1 | t | Flour |
| 3 | lb | Ripe tomatoes, peeled |
| Seeded, chopped | ||
| 1 | T | 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
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. 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. 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
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Nutrition (calculated from recipe ingredients)
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Calories: 381
Calories From Fat: 91
Total Fat: 10.4g
Cholesterol: 23.8mg
Sodium: 633.7mg
Potassium: 620.6mg
Carbohydrates: 55.2g
Fiber: 5.2g
Sugar: 7.2g
Protein: 18g