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Spaghetti Sauce Alla Roustica Recipe

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This recipe for Spaghetti Sauce Alla Roustica is from The Orangevale Falcons Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Parsley
1 Onion
2 Stalks of Celery
3/4 cup of Olive Oil
1 Carrot
1/2 cup of red wine
2 Eggplants
(3) 15oz. cans of tomato sauce
2 lbs. of spaghetti
Parmesan Cheese, salt and pepper to your liking
Directions:
Directions:
1. Chop the parsley, onion, and celery very fine and sauté in the olive oil.
2. Peel both eggplants and chop into cubes.
3. Put the eggplant in the sauté pan.
4. Pour in red wine and cover with a lid and let it simmer for 3-4 minutes
5. Put all 3 cans of tomato sauce into the pan fill one can with water and add to the pan
6. Bring to a boil and put on low heat and let it cook for 2 hours
7. Salt and pepper to your liking
8. Boil the spaghetti
9. When spaghetti is ready add the eggplant sauce and serve hot
10. Add Parmesan cheese to your liking.
Personal Notes:
Personal Notes:
This is Nonna Cimino's Italian recipe from the old country. It was translated into English just for this publication.

 

 

 

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