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Zesty spaghetti sauce

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Categories: Entrees, Italian, Pastas & Noodles, Sauces & Dressings, Western European
Yield: 8
Rating: good (3)
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Ingredients:
4 tbspOlive oil
2 Onions, chopped
-(one red & one white)
4 Garlic cloves, chopped
3 lbsFresh or canned red
-Italian plum tomatoes
1 cupTomato juice
5 tbspCombined fresh herbs:
-basil, thyme, oregano
-rosemary, etc.
1 1/2 lbsHot and sweet Italian
-sausage
1/2 cupRed wine vinegar
-(use balsamic!)
2 tbspTomato paste
1 tbspSugar
Salt and freshly ground
-black pepper to taste
1/8 tspCayenne or red pepper
1 tbspFennel seeds
Procedures:
1Heat the olive oil in heavy, large saucepan.
2Add the onions and garlic and cook until soft.
3Cut up the tomatoes roughly and add to the pot.
4Add half of the juice from the cans, along with the fennel seeds and 2 tbs of the herbs.
5Cover and simmer for 2 hours.
6Fry the sausage (after taking it out of the casings, if it has them) in a separate pan, drain off fat and add to the sauce.
7Taste the sauce and add the remainder of the juice, vinegar, tomato paste, sugar, salt and peppers as necessary to have a rich flavor.
8Move lid to half cover, and simmer over very low hear for ?hour, stirring occasionally, so that the sauce does not scorch on the bottom of the pan.
9The sauce may be frozen or refrigerated for several days at this point.
10Toss the rest of the herbs in just before serving and stir to mix in.
Zesty spaghetti sauce Reviews
Rating: good (3)   1 reviews
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