From rael64@ebicom.net Wed Aug 13 10:25:08 1997 Date: Mon, 11 Aug 1997 15:19:43 -0700 From: SenorJesus Reply-To: Chile-Heads@globalgarden.com To: Chile-Heads@globalgarden.com Cc: Jason B Koliscak Subject: Re: [chile-heads] need a recipe... Twas Writ: >i really need a good recipe for homemade spaghetti or maranara >sauce...chunky, bold, and hot are a plus....using it to make one of the Here's a good basic recipe. Can add chiles as desired, sub more fresh tomatoes for the canned (but I wouldn't use all canned, unless you must...that fresh taste will be missed..), make things big diced, small dice, whatever. Makes a good bit of sauce btw, but the sauce freezes well (abt. 3 months is my limit). And if you want a meat sauce, just add yer *cooked* ground beef, veal, etc. into it, let it simmer to blend, shazzam. There ya go... Peace, Hendrix, and Chiles....... Rael64 = = = = = = = * Exported from MasterCook II * Basic Marinara Sauce Recipe By : Harvest Cafe & Bakery/Oxford MS Serving Size : 1 Preparation Time :0:00 Categories : Sauces/Pestos Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 each onions -- diced 1/2 cup celery -- diced 10 cloves garlic -- minced 1/4 teaspoon salt 1 can diced tomatoes (#10) 1/2 can tomato paste (#10) 2 1/2 quarts water 2 teaspoons dried basil 2 teaspoons dried thyme 1/2 cup dried oregano 1/3 teaspoon ground fennel 1 1/2 cups fresh tomatoes -- diced 1 teaspoon black pepper -- freshly ground 1/2 cup parsley -- chopped 2 tablespoons garlic -- minced In a large stock pot, saute the onions, celery, 10 cloves of minced garlic, and 1/4 teaspoon salt in approx. 1 1/2 teaspoons canola oil until translucent. Add the basil, thyme, fennel, oregano, and black pepper and cook for approximately 2 more minutes. Add the canned diced tomatoes; stir. Add the tomato paste; mix well, adding in the water as you stir. Add the second amount of garlic and diced fresh tomatoes. Allow marinara to come to a boil and then reduce to a bare simmer. Allow to cook for at least one hour, preferably 3 or 4. DO NOT SCORCH. Add in the chopped fresh parsley during the last hour of cooking. - - - - - - - - - - - - - - - - - - Serving Ideas : Excellent by itself or as a base. NOTES : True and tried. Holds for approx. 5 days under refrigeration. Can be frozen.