Spaghetti Sauce


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Learn the trick for preparing the best and simplest Spaghetti sauce with tomatoes, garlic and other handy ingredients. Spaghetti sauce can be used with stir fry veggies, noodles or any other pasta dish.

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Preparation Time: 00:45
Cooking Time: 00:30

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Ingredients


2 tbsp extra virgin olive oil
4 to 5 large cloves of garlic (lehsun)
1/2 onion, crushed into paste
2 tbsp dried basil
1 tbsp crushed dried marjoram
1 qt tomato ketchup
1 small can tomato pulp
1 small can of red wine
2 small tomato paste cans of water
1 pint whole tomatoes, slightly chopped up, juice included
3 to 4 fresh mushrooms (khumbh), sliced (optional)
1/2 fresh brinjal (baingan / eggplant), cut into cubes (optional)
2 to 3 tbsp chopped capsicum (optional)
1 tbsp chopped green chillies (optional)
3 to 4 kalamata olives, seeded and chopped (optional)

Method

  1. In a heavy, large sauce pot, heat the olive on medium high. add the
  2. Chopped onions and saute until just translucent. add the minced garlic
  3. And saute for 2-3 minutes. add any of the optional veggies at this point
  4. And saute for about 5 minutes or until they begin to soften. add the
  5. Basil and marjoram. you can also add just a pinch of oregano. it is
  6. Quite strong so you need barely 1/8 of a tsp. stir well and continue
  7. Cooking until the herbs look wet. add the chopped whole tomatoes. bring
  8. The sauce to a simmer and simmer for about 10 to 15 minutes or until the
  9. Tomatoes seem thick. add the tomato paste, the water and the wine. stir
  10. To mix everything up well and continue simmering for about 5-10 minutes.
  11. Add the tomato sauce and season with garlic salt and black pepper to
  12. Taste. bring to a very low simmer and let cook for about 1 hour or more.
  13. This is enough sauce for 4 very large eaters or 6 normal eaters. to make
  14. More sauce just increase the amount of tomato sauce by one pint for every
  15. 1-3 people.
  16. Options: if you want some protein--and eat cheese and eggs--try the
  17. Following:
  18. Gently crack an egg or two into the sauce about 3 minutes before
  19. Serving. let it cook to desired doneness--longer for hardboiled and just
  20. A few minutes for soft boiled. to serve, gently remove the egg with a
  21. Slotted spoon. if you've done it right, the egg should be perfectly
  22. Round, like a ball. place it on top of the pasta.
  23. Remove the stem end for a medium to large eggplant. make 4 slits from
  24. About 1" from the top to about 1" from the bottom and space them evenly
  25. Around the eggplant. do not cut all the way through. mix together dried
  26. Bread crumbs, parmesan cheese, extra virgin olive oil and several cloves
  27. Of garlic (minced) to a a dry paste. add salt and black pepper to
  28. Taste. stuff the slits with the mixture, pushing in as much as you can.
  29. In a heavy skillet, lightly saute the stuffed eggplant until just golden
  30. All around. add it to the spaghetti sauce about 1/2 hour before
  31. Serving. when serving, remove the eggplant from the sauce and slice into
  32. 1" thick slices, ladle a little sauce over all and sprinkle with parmesan
  33. Cheese.
  34. Enjoy.
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This recipe was contributed by sonaprem on 13 Feb 2002


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