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Spaghetti Sauce Recipe

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This recipe for Spaghetti Sauce, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Van Tholen
Added: Friday, November 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 clove garlic, minced
1 green pepper, chopped
1/3 c. celery, chopped
1 large onion, chopped
3 parsley sprigs
2 medium carrots
2 T. olive oil
2-1/2 c. fresh chopped tomatoes
2 bay leaves
6 peppercorns
1/4 t. thyme
2 t. salt
6 whole cloves
1 T. sugar
1 - 6 oz. can tomato paste
1/2 lb. sliced mushrooms

Directions:
Directions:
Combine garlic, green pepper, celery, onion, parsley, carrots, oil and tomatoes in a large saucepan. Cover and cook until tender, not brown. Stir frequently. Add bay leaves, peppercorns, thyme, salt, cloves and sugar. Simmer for about 1 hour, stirring occasionally. After 1 hour, put into a blender and blend on STIR, or lowest setting. Put back in pan and add tomato paste. In a separate pan, saute mushrooms in butter until browned. Add to the sauce and heat if serving right away.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This recipe came from our neighbors, and it is really good! If you are going to spend the time making it, it is easy to double, triple, or quadruple it and freeze some for later. Fresh tomatoes make all the difference. A very fresh taste during the cold winter months!

 

 

 

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