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This recipe for SPAGHETTI SAUCE, by , is from The Gordon/Schorr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robin Gordon
Added: Tuesday, November 7, 2006


1-2 Tbs Olive oil
2 large cans crushed tomatos
2 12 oz cans tomato sauce
1 12 oz can tomato paste
2 medium onions diced fine
1 Tbs minced fresh garlic
8 oz sliced fresh mushrooms
3 Tbs dry oregano
4 Tbs dry sweet basil
1/2 cup red wine (cabernet, merlot, Chianti, etc.)
3 Tbs sugar

Heat a large heavy sauce pan over medium heat. Add Olive oil after a few
minutes (before oil gets brown) add onions and garlic. Lower heat to medium-
low stiring frequently. When onions begin to get translucent, add mushrooms.
Keep stiring until mushrooms start cooking. Add rest of ingredients and
bring to a boil stiring frequently in a covered pot being careful not to burn the
sauce. When the sauce comes to a boil, reduce heat to a simmer and cook
for a hour, stiring frequently. Begin tasting, if the sauce tastes too acid, add
sugar, if not spicy enough, add basil. The sauce can be used now, but
cooking longer just inproves the taste. 2 hours is really good.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 1/2 hrs




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