"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Phyllis’s Spaghetti Sauce Recipe

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This recipe for Phyllis’s Spaghetti Sauce, by , is from Ahart llFamily Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

1994 Minnesota Aharts' Cookbook
Added: Monday, July 14, 2008


4 medium onions, chopped
1 lb mushrooms, sliced
3 garlic cloves, minced
½ cup chopped parsley
3 Tbsp salad oil
3 Tbsp sugar
4 29 oz cans of tomatoes (whole or diced or a combination)
3 tsp salt
4 6 oz cans of tomato paste
4 tsp dried oregano
2 bay leaves

In a large kettle, sauté onions and garlic over medium heat until onions are limp. Add remaining ingredients. Reduce heat to low and simmer for 2 hours stirring occasionally. Discard bay leaves.

This recipe makes about 1 gallon of sauce. Use what you need and freeze the rest.




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