950 ml. crushed roma tomatoes,
3 tbsp. of extra virgin 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 sprig each fresh basil and oregano,
1 tsp. sugar,
salt and pepper to taste.
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 to the sauce, 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. This spaghetti sauce recipe yields enough sauce for four pastas.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.