Zaffiri Pasta Sauce
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Chopped fresh mushrooms||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Tablespoon|
|Canned stewed tomatoes||30 Ounce (Two 15 Ounce Cans)|
|Canned pitted black olives||10 Ounce, drained (1 Can)|
|Tomato sauce||15 Ounce (1 Can)|
|Cream cheese||8 Ounce, cut into chunks (1 Package)|
|Whole fennel seeds||1 Teaspoon|
In a 3-quart saucepan, saute onion, bell pepper and mushrooms in vegetable oil until softened.
Add remaining ingredients. Bring to a low boil, then reduce heat and simmer uncovered for 15 to 20 minutes. Stir occasionally to blend cream cheese.
Adjust seasoning, if desired. Serve hot over spaghetti.