| 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
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