"Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, well, so is the ballet." - Julia Child

Tuesday, February 07, 2006

Pot's Spaghetti Sauce

This recipe makes a lot of sauce:

2 16oz-24oz jars/cans of Ragu/Prego/Generic Tomato Sauce
2 6oz cans tomato paste
1 cup of red wine ($2 Merlot or Cab available at Trader Joe's)
5-6 cloves garlic, finely chopped
1 bunch Italian parsley, finely chopped.
3-4 Italian squash, small-diced
1 onion, small-diced
1-2 tbsp Balsamic vinegar
1 tbsp butter and 1 tbsp olive oil
salt & pepper
1 tsp chili pepper flakes
Italian Seasoning

1 lb ground beef, pan fried
1 eggplant, diced
2 bell peppers, diced
few tbsp. grated parmesan cheese

  1. On medium heat, melt butter in big saucepan, add olive oil. Add garlic, and let fry in olive oil and butter for 2-3 minutes.
  2. Saute all vegetables except parsley in oil mix until cooked. Translation: veggies look translucent and start to soften.
  3. Pour in tomato sauce, tomato paste. Stir in Italian parsley. Stir carefully until mixture is even.
  4. Add red wine, Balsamic vinegar, salt & pepper, Italian seasoning, chili pepper flakes. Stir carefully until mixture is even.
  5. Cover and let the whole thing simmer on low heat for 15 minutes. Periodically stir it so that the bottom doesn't scorch.
  6. Serve over any kind of cooked pasta.


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