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Tomato Spaghetti Sauce

Chef.at.Home's picture
Ingredients
  Finely chopped onion 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Cooking oil 2 Tablespoon (Conventional Method Only)
  Tomatoes/1 can of 28-ounce tomatoes, cut up 2 Pound, peeled and cut up
  Canned tomato paste 6 Ounce (1 Can)
  Sugar 1 Tablespoon
  Instant beef bouillon granules 2 Teaspoon
  Dried oregano 1 Teaspoon, crushed
  Dried basil 1⁄2 Teaspoon, crushed
  Bay leaf 1 Large
  Canned sliced mushrooms 4 Ounce (1 Can)
  Cornstarch 2 Tablespoon (Crockery Cooker Method Only)
  Hot cooked spaghetti 1 Cup (16 tbs)
Directions

In 3-quart saucepan cook onion and garlic in oil.
Add tomatoes, tomato paste, sugar, bouillon granules, oregano, basil, bay leaf, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Stir in 1 1/2 cups water.
Bring to boiling.
Reduce heat and simmer, uncovered, for 1 1/4 to 1 1/2 hours, stirring occasionally.
Remove bay leaf.
Stir in mushrooms; simmer till desired consistency, 15 to 30 minutes more.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Vegetable

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