Spaghetti With Chunky Tomato Sauce Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Olive oil,
4 tsp: Butter,
1 large: Carrot, peeled and diced
2: Celery ribs, diced
1: Onion, diced
2 tbsp: Minced garlic,
1 tsp: Flour,
3 lbs: Ripe tomatoes, peeled,
Seeded, chopped
1 tbsp: Tomato paste,
1 pinch: Sugar,
1/4 cup: Fresh chopped basil,
4: Fresh parsley sprigs,
2 Sprigs: fresh oregano,
1: Bay leaf,
Salt and freshly ground,
Pepper, to taste
1 lbs: Spaghetti,
Grated Parmesan cheese --,
For accompaniment,
Directions:
1. Heat oil and butter in a large, heavy saucepan over medium heat.
When butter foams, add carrot, celery, onion, and garlic, and stew
gently for 10 minutes. Stir in flour and continue cooking 5 minutes.
Add tomatoes, tomato paste, sugar, basil, parsley, oregano, and bay
leaf. Simmer, partly covered, for 1 hour.
2. Remove bay leaf and herb stems. Pass sauce through a food mill or
process briefly in a food processor if you prefer a smoother texture.
Adjust seasoning to taste with salt and pepper.
3. Bring a large pot of salted water to a boil over high heat. Cook
spaghetti until just tender (about 8 minutes). Drain thoroughly. Top
with tomato sauce and grated Parmesan cheese.
Recipe By : The California Culinary Academy
Source from luhu.jp
When butter foams, add carrot, celery, onion, and garlic, and stew
gently for 10 minutes. Stir in flour and continue cooking 5 minutes.
Add tomatoes, tomato paste, sugar, basil, parsley, oregano, and bay
leaf. Simmer, partly covered, for 1 hour.
2. Remove bay leaf and herb stems. Pass sauce through a food mill or
process briefly in a food processor if you prefer a smoother texture.
Adjust seasoning to taste with salt and pepper.
3. Bring a large pot of salted water to a boil over high heat. Cook
spaghetti until just tender (about 8 minutes). Drain thoroughly. Top
with tomato sauce and grated Parmesan cheese.
Recipe By : The California Culinary Academy
Source from luhu.jp
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Other sauce