| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Pasta, Low-fat |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
|
Large cloves garlic crushed |
| 1 |
|
Large onion, finely chopped |
| 1 |
cn |
No-salt-added tomato paste 6-ounce can |
| 2 |
tb |
Minced fresh parsley |
| 1 1/4 |
ts |
Italian herb seasoning |
| 1/2 |
ts |
Dried basil |
| 1/8 |
ts |
Salt |
|
|
Freshly ground black pepper |
| 2 |
ts |
Sugar |
| 1/8 |
ts |
Hot red pepper flakes or to taste |
| 1 |
c |
Water |
| 1/4 |
c |
Red wine |
| 1 |
|
Bay leaf |
| 1 |
cn |
No-salt-added tomato sauce 8-ounce can |
| 1 |
cn |
No-salt-added tomatoes crushed, with liquid 16-ounce can |
| 1/2 |
c |
Grated Parmesan cheese or to taste |
INSTRUCTIONS
Heat oil in heavy non-aluminum skillet over medium-high heat. Add garlic
and onion and saute until limp.
Stir in tomato paste, parsley, herbs, salt, black pepper, sugar and
pepper flakes. Cook 3 or 4 minutes, stirring often.
Bring water, wine, bay leaf, tomato sauce, tomatoes and liquid from
tomatoes to a boil. Reduce heat and simmer 1 to 1-1/2 hours. Remove bay
leaf.
Cook spaghetti according to package directions, omitting salt. Drain and
serve with sauce. Sprinkle dish with Parmesan cheese.
NOTE: The sauce freezes well.
Makes 8 servings (2 ounces spaghetti and 1/2 cup sauce per serving).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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