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Spaghetti Sauce Recipe

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This recipe for Spaghetti Sauce, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

MD Fouts
Added: Wednesday, May 13, 2009


2 large cans whole peeled tomatoes;
2 large cloves of garlic - pressed and chopped;
1 red bell pepper - seeded and chopped;
2-3 large carrots - peeled and grated;
1 medium onion - roughly chopped;
olive oil;
fresh basil
kosher salt

1. Pour olive oil in sautee pan until bottom is covered. Heat pan to medium-high.
2. Add chopped onion, carrots, and bell pepper. Stir and let it "sweat" until the onion becomes clear. Lower temperature.
3. Add garlic. Mix ingredients in the pan.
4. Empty the cans of the whole peeled tomatoes into a blender. Add the onion-garlic-carrot-bell pepper mixture. Blend mixture until you get a slightly smooth consistency.
5. Pour mixture into a sauce pan.
6. Add salt and pepper to taste
7. Add 3-4 leaves of basil.
8. Heat sauce over medium until it bubbles. Reduce temperature and let simmer.
9. Serve over your choice of pasta.

Personal Notes:
Personal Notes:
Cooked ground beef and/or sausage can be added if you prefer a meat sauce.




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