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Spaghetti Sauce Recipe
Homemade Spaghetti Sauce Recipe
I usually do a lot of creative cooking. Which literally means throwing stuff together on the stove. Earlier this year I had a ton of ripe tomato's and I put this together. If your making something new and you don't know if it will be good or not, write it down.
1 large sweet red onion
1 large red bell pepper
7-8 cloves garlic
3 tb sugar
1/2 lime
1 1/2 tb lemon pepper
1/2 4.25 oz jar of basil or fresh equivalent
1 can tomato paste
1/2 tb salt
1 tb cracked black pepper
1 large carrot or 4 babies
2-3 oz extra virgin olive oil
1 cup sweet/ semi sweet white wine Peel, quarter and mostly deseed tomato's and set aside. Chop onion and bell pepper into very small pieces, put in olive oil over medium heat. Add basil and grate garlic and carrots. As the vegetables are heating up add all spices including sugar and the juice of your lime. Once onions are soft turn heat up to high and add whine. When boiling remove from heat. In a deep sauce pan add quartered toms and contents of skillet, plus paste. Bring to a boil. Boil for 10 minutes then reduce heat to a simmer for 2-3 hours stirring occasionally. Depending on how you like your sauce you can cover the pan while it simmers. Personally I like the smell to fill the room and some moisture to boil off leaving all the flavor in the pan. Quick canning tip, if you put some of the sauce in a couple mason jars and use the sealable pressure cooker lids, most of them will seal. At my house though there isn't much left after Homemade Spaghetti Sauce night.
By Steven Johnson - Born and raised in the midwest with a movie worthy childhood. Outspoken and educated with a hint of good looks. Straight forward and twisted, disguising myself as knowledgable, but lost like the general pu...
how to alter spicy homemade spaghetti sauce?
A while ago my mother was influenced by two of her sisters about this supposedly realy good spaghetti sauce recipe, so my mom made it. Comes tasting time, it turned out spicy and, in my opinion at least, not even close to the best spaghetti sauce in the world, just didn't taste that great to me. I don't think it should be wasted though, considering all the time it took to make it and just the fact that it's wasting a lot of food to just throw it out. My question? How can I alter it so a) it's not so hot and b) flavors not so undesirable
Cruel Abraham, cruel.
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