Ingredients:
950 ml. crushed roma tomatoes,
3 tbsp. of olive oil,
2 garlic cloves, finely chopped,
1 medium onion, finely chopped,
1 medium carrot, finely chopped,
1 celery stalk, finely chopped,
1 (6 oz.) can of tomato paste,
1 cup mushrooms, finely chopped,
1 tbsp. fresh basil and oregano,
1 tsp. sugar,
salt and pepper to taste.
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Recipe: In a large pot, heat the olive oil and saute the garlic, onion, carrots, mushrooms and celery for 5 minutes. Add the crushed tomatoes and tomato paste and simmer for 25 minutes. Add the sugar and fresh herbs and season to taste with salt and pepper. Cook the spaghetti sauce for about 5 minutes more. If the sauce becomes too thick during simmering, add some water or tomato juice to it. Serve the spaghetti sauce hot over freshly boiled spaghetti or toss it with your preferred pasta noodle.
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