Zesty Spaghetti Sauce
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 14 ingredients
- 1/8 ts Cayenne or red pepper rosemary, etc.
- 2 Onions, chopped sausage (one red & one white)
- 5 tb Combined fresh herbs: black pepper to taste basil, thyme, oregano
- 1 tb Fennel seeds
- 1 c Tomato juice
- 4 tb Olive oil
- 1 1/2 lb Hot and sweet Italian
- Cut
- 4 Garlic cloves, chopped (use balsamic!)
- 2 tb Tomato paste Italian plum tomatoes
- 3 lb Fresh or canned red
- Salt and freshly ground
- 1 tb Sugar
- 1/2 c Red wine vinegar
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Heat the olive oil in heavy, large saucepan. Add the onions and garlic and cook until soft. Cut up the tomatoes roughly and add to the pot. Add half of the juice from the cans, along with the fennel seeds and 2 tbs of the herbs. Cover and simmer for 2 hours. Fry 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. Taste the sauce and add the remainder of the juice, vinegar, tomato paste, sugar, salt and peppers as necessary to have a rich flavor. Move lid to half cover, and simmer over very low hear for 1/2 hour, stirring occasionally, so that the sauce does not scorch on the bottom of the pan. The sauce may be frozen or refrigerated for several days at this point. Toss the rest of the herbs in just before serving and stir to mix in.
Plating
Cookware for this recipe
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Frying pan
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Large pot
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon
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Colander