served very tasty simple meals and they also published a cookbook with some of
the recipes they used. This recipe for spaghetti sauce came from that cookbook.
I may have made some minor changes but nothing major.
Heat in a heavy soup kettle:
- 2 tablespoons olive oil
Add and sauté until tender (10 to 15 minutes):
- 1 1/2 Cups chopped onion (2 medium onions)
- 1 cup chopped green pepper (1 pepper)
- 2 garlic cloves. minced
Add and combine well:
- 6 cups crushed or stewed tomatoes (2 28-ounce cans)
- 1/4 cup red wine
- 2 teaspoons basil
- 2 teaspoons oregano
- 1 teaspoon sugar or honey
- 1/2 to 1 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt or to taste
- I cup tomato puree or sauce
Simmer, stirring occasionally over low heat for 2 hours.
Taste and correct the seasonings.
Use as a base for Italian dishes or add cooked sausage or meatballs or
hamburger and serve on spaghetti.
This can be made in a large pot on the stove, or in a (small) Crockpot. I prefer the flavor of the Crockpot version. It seems to have a fresher taste. Using the Crockpot means planning ahead because it will take several hours.