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This is an excellent veggie-version of
a "simmer-all-day" spaghetti meat sauce. The vegetables
are finely minced and as they cook, take on the appearance and
texture of cooked ground meat in the sauce. Use of a food processor
to prepare the vegetables is a big help, but not necessary. Don't
let the long list of ingredients scare you away, this is delicious
and well worth the effort.
Start this sauce early in the day, allowing
at least 5 to 6 hours slow-simmer cooking
Another delicious recipe from our Family-Favorite
Sauce (or Bolognese Veggie-Style)
- 2 teaspoons dried basil leaves
- 1 teaspoon dried oregano leaves
- 1 teaspoon anise or fennel seeds, crushed
- 2 large bay leaves
- 2 tablespoon extra virgin olive oil
- 2 large onions, finely minced
- 2 large carrots, pared and finely minced
- 8 cloves garlic, finely minced
- 2 (6-ounce) cans tomato paste
- 1 large red or green bell pepper, finely
- 2 large celery ribs, finely chopped
- 6 small zucchini, finely minced
- 1 (28-ounce) can crushed Roma tomatoes,
- 3 cups water
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon dried parsley
- 2 teaspoons kosher or sea salt, or to
- 1/4 teaspoon freshly ground pepper, or
- 12 ounces fresh mushrooms, sliced*
- Premium Spaghetti pasta, cooked al dente
according to package directions
- Freshly grated Parmesan cheese for sprinkling
- In small bowl combine the basil leaves,
oregano leaves, anise or fennel seeds and bay leaf; set aside.
- Prepare the garlic, onion, carrot, bell
pepper, celery and zucchini; Set aside.
(If you have a food processor, using it will speed things
up and be easier. Be careful not to over-process.)
- In a large cooking pot, heat the olive
oil over medium heat and add onions. Cook onions until they begin
to soften, then reduce heat to a low simmer and cook for at least
2 hours, stirring occasionally, to caramelize the onions. This
is one of the most important elements of
this sauce, it's the source of its rich flavor. Caramelizing
onions correctly requires patience, rushing it produces an inferior
bitter taste. After 1 hour cooking time, add the carrots and
caramelize them together with the onions.
- Add the garlic and
cook over medium heat for one minute, stirring constantly, then
add the reserved spice mixture, cooking and
stirring for 30 seconds.
- Add the tomato paste and cook about 2
minutes while stirring constantly.
Add the remaining prepared vegetables and continue to
cook an additional 2 to 3 minutes.
- Add the crushed tomatoes, water, Worcestershire
sauce, soy sauce, salt, pepper and the parsley
leaves. Bring to a boil, reduce heat
and simmer for at least 3 to 4 hours.
- Add the sliced mushrooms to the sauce
about 10 minutes before the end of
the cooking time, or if you prefer your mushrooms cooked limp,
add during the last 2 hours cooking time.
- To serve, ladle the sauce over hot cooked
pasta and top with a sprinkling with
the Parmesan cheese, if desired.
Makes 6 to 8 servings.
use canned mushrooms.
Nutritional Information Per Serving (1/6
of recipe): 423.8 calories; 13% calories from fat; 6.6g total
fat; 0.0mg cholesterol; 869.7mg sodium; 1219.6mg potassium; 78.5g
carbohydrates; 7.8g fiber; 11.0g sugar; 70.7g net carbs; 15.8g
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